My cookbook collection is an embarrassment of riches. It's quite embarrassing really since I don't really cook... much. Generally, my husband is the chef, and when he's away for work I splash out and have toast... or cereal... or chocolate.
Above is what it's suppsed to look like...
and here's mine.
2 sheets of frozen shortcrust pastry, thawed
2 teaspoons of olive oil
1 red onion, finely sliced
200g baby spinach leaves
1 cup pitted kalamata olives
125g Philadlephia Block Cream Cheese, broken into 2cm pieces
1/2 cup of cream
salt and pepper to taste
2 tablespoons of pine nuts
Press pastry into the base of a lightly greased 33cmx9cm rectangular fluted tart pan with removable base. Pastry will need to overlap slightly and be trimmed to fit. Prick well with a fork and bake in a hot oven 200c for 8-10 minutes until lightly golden.
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.
Spoon spinach mixture over the base of pastry and scatter over Philly chunks. Whisk together the eggs, cream and seasonings, then pour over spinach mixture. Top with pine nuts and bake in a moderately slow oven 160c for 20-30 minutes until set. Slice and serve with a green salad.
This tastes just as good cold!