Olive, Oregano and Anchovy Tart

• 22cm round shortcrust pastryflan case
• 1 tablespoon olive oil
• 2 onions, peeled and thinly sliced King Sooper's 1 lb For $0.99 thru 02/09
• 1 tablespoon red wine or balsamic vinegar
• 1 tablespoon brown sugar
• 125g block PHILADELPHIA Cream Cheese, cubed and softened
• 125g fresh ricotta
• 2 eggs
• 1/2 cup pitted Kalamata olives, roughly chopped
• 2 tablespoons plain flour
• 2 tablespoons chopped fresh oregano leaves
• 1/2 cup semi sun-dried tomatoes, drained
• 45g can anchovies, drained

1. Prick pastry with a fork then bake at 200C for 6-8 minutes, until golden.
2. Heat oil in a large frying pan over medium heat.
3. Add onions and cook over low heat for 15 minutes or until softened and golden.
4. Add vinegar and sugar and continue to cook for a further 5 minutes or until onions have caramelised.
5. Set aside to cool.
6. Beat Philly*, ricotta and eggs together using an electric mixer until smooth.
7. Stir in olives, flour and oregano.
8. Scatter the onions over the pastry base and top with Philly* mixture.
9. Arrange tomatoes and anchovies on top and bake at 180C for 25 minutes or until golden and set.
10. Serve with a fresh garden salad.

shortcrust pastryflan, olive oil, onions, red wine, brown sugar, cream cheese, fresh ricotta, eggs, olives, flour, oregano, semi sundried tomatoes, anchovies

Taken from www.kraftrecipes.com/recipes/olive-oregano-anchovy-tart-104435.aspx (may not work)