Tomato, Parmesan, Philly and Olive Tart

• 2 sheets savoury shortcrust pastry, thawed
• 1 tablespoon olive oil
• 1 small onion, finely chopped
• 250g block PHILADELPHIA Cream Cheese, softened
• 3 tablespoons tomato paste
• 2 tablespoons finely chopped parsley
• 2 tablespoon KRAFT* Grated Parmesan Cheese
• 2 tablespoons chopped olives
• salt and pepper, to taste
• 2 x 400g canned tomatoes, drained and chopped
• 2 eggs, lightly beaten
• 1 tablespoon KRAFT* Grated Parmesan Cheese, extra

1. Ease the pastry into a greased 25cm flan tin.
2. Line with baking paper, fill with baking beads and bake at 200C for 10 minutes.
3. Remove beads and paper, and bake a further 5 minutes.
4. Heat oil in a frying pan and cook onions until translucent.
5. Combine the Philly*, onions, tomato paste, parsley, parmesan, olives, salt and pepper in a food processor.
6. Add tomatoes and the egg and mix until just combined.
7. Pour mix into the blind baked pastry and bake at 180C for 30 minutes or until set.

shortcrust pastry, olive oil, onion, philadelphia cream cheese, tomato paste, parsley, parmesan cheese, olives, salt, tomatoes, eggs, parmesan cheese

Taken from www.kraftrecipes.com/recipes/tomato-parmesan-philly-olive-tart-103640.aspx (may not work)