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Spinach Olive and Pine Nut Tart
Serves: 10
Preparation Time: 20mins
Cooking Time: 30mins
Ingredients
    2 Sheets Frozen Shortcrust Pastry (thawed)
    2 tsp Olive Oil
    1 Red Onion
    200g Baby Spinach Leaves
    1 Cup Kalamata Olives
    125g Barambah Feta
    4 Eggs
    1/2 Cup Barambah Pure Cream
    Salt & Pepper to Taste
    2tbs Pine Nuts
Method
Preheat oven to 200C
Press pastry into the base of a lightly greased fluted tart pan (with removable base). Trim any excess and prick with a fork and bake blind for 8-10mins. Remove from oven and allow to cool. Turn down oven to 160C
Heat oil in a large frypan, add finely sliced onion and sauté for 2-3 mins until softened. Stir in spinach and olives, cook for a further 1-2 mins until spinach has just wilted. Remove pan from heat.
Spoon spinach mixture into the pastry pan and scatter over small pieces of feta. Wisk together the eggs, cream, salt and pepper, then pour over the spinach mixture. Top with pine nuts and bake in a moderately slow oven (160C) for 20-30mins until set. Slice and serve with salad.
Barambah.com.au
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Organic Red Onion - 500g

$3.99 $0.00 $7.98/1kg
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Organic Baby Spinach - 100-120g

$5.20 $0.00 $3.58/100g
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Organic Eggs - max 2 per customer - 660g

$13.95 $0.00
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