Spinach, Olive & Pine Nut Tart

• 2 sheets frozen shortcrust pastry, thawed
• 2 teaspoons olive oil
• 1 red onion, finely sliced
• 200 g baby spinach leaves
• 1 cup pitted Kalamata olives
• 125 g PHILADELPHIA Cream Cheese, broken into 2cm pieces
• 4 eggs
• 1/2 cup cream
• salt and pepper, to taste
• 2 tablespoons pine nuts
• Green salad, to serve

1. PRESS pastry into the base of a lightly greased 33cm x 9cm rectangular fluted tart pan with removable base.
2. Pastry will need to overlap slightly and be trimmed to fit.
3. Prick well with a fork and bake in a hot oven 200C for 810 minutes until lightly golden.
4. Allow to cool.
5. HEAT the oil in a large frypan, add onion and saute for 23 minutes until softened.
6. Stir in spinach and olives, cook a further 12 minutes until spinach has just wilted.
7. Cool slightly.
8. SPOON spinach mixture over the base of pastry and scatter over PHILLY chunks.
9. Whisk together the eggs, cream and seasonings, then pour over spinach mixture.
10. Top with pine nuts and bake in a moderately slow oven 160C for 2030 minutes until set.
11. Slice and serve with green salad.
12. Serve immediately.
13. HANDY TIP: This recipe is great served cold and travels well in the pan for a picnic.

shortcrust pastry, olive oil, red onion, baby spinach leaves, olives, philadelphia cream cheese, eggs, cream, salt, nuts, green salad

Taken from www.kraftrecipes.com/recipes/spinach-olive-pine-nut-tart-127220.aspx (may not work)