Spinach and Olive Tart – a delicious recipe with shortcrust pastry, olive oil, red onion, baby spinach leaves, olives, black pepper. Easy to follow and perfect for any occasion.
Serves 4
Baking & Desserts
Servings:persons
1
Press pastry into a 24cm round removable base flan tin.
2
Trim to fit.
3
Place a sheet of baking paper over pastry and top with baking weights.
4
Bake at 200 degrees C for 10 minutes.
5
Remove weights and cook a further 10 minutes.
6
Remove from oven and cool slightly.
7
Reduce oven to 160 degrees C.
8
Heat oil in a large frying pan.
9
Add onion and cook for 2-3 minutes over low heat until softened.
10
Stir in spinach, olives and pepper.
11
Cook a further 2-3 minutes until spinach has just wilted.
12
Spoon spinach mixture over the base of the pastry and scatter over the Philly* chunks.
13
Whisk together the eggs, cream and seasonings, and pour over the spinach mixture.
14
Top with pine nuts and bake for 30 minutes until set.
15
Slice and serve with salad.
447
kcal
Calories
39
g
Fat
8
g
Carbs
18
g
Protein
FatCarbsProtein
* Per serving · 4 servings · Values may vary.
No additional tips available.
No specific allergen information. Please check the ingredient list for possible allergens.
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Frequently Asked Questions
This recipe makes 4 servings. You can adjust the portion size directly on this page.
You need 11 ingredients. The key ingredients include: 1 large sheet shortcrust pastry, thawed, 2 teaspoons olive oil, 1 red onion, finely sliced, 200g baby spinach leaves, and more.
Yes, Spinach and Olive Tart falls under the Baking & Desserts category and is a great choice for this type of meal.
Store in an airtight container at room temperature for up to 3–5 days. For longer storage, freeze for up to 3 months — no need to refrigerate or reheat.
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