Spinach, Olive and Pine Nut Tart
Prep:  20 min
Cook:  45 min
Serves:  6
Average: 3.8 (29 votes)
Difficulty:
Cuisine:
Saved:
156
Recipe by: Everyday Delicious Kitchen
This vegetarian tart recipe makes the best school or work lunchbox recipe. Use up leftover spinach to make this tart for family lunch or dinner.
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Spinach, Olive and Pine Nut Tart
Ingredients:
Method:
  1. PRESS pastry into the base of a lightly greased 33cm x 9cm rectangular fluted tart pan with removable base. Pastry will need to overlap slightly and be trimmed to fit
  2. PRICK well with a fork and bake in a hot oven at 200°C for 8-10 minutes until lightly golden. Allow to cool
  3. HEAT the oil in a large frypan, add onion and saute for 2-3 minutes until softened. Stir in spinach and olives, cook a further 1-2 minutes until spinach has just wilted. Cool slightly
  4. SPOON spinach mixture over the base of pastry and scatter over PHILLY. Whisk together the eggs, cream and seasonings, then pour over spinach mixture
  5. TOP with pine nuts and bake in a moderately slow oven at 160°C for 20-30 minutes until set. Slice and serve with green salad.
Tips & Hints:
  • This recipe is great served cold and travels well in the pan for a picnic.
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