Name: Adan Maxwell's olive tart
Yield: 6 servings
Cuisine: Bake
Ingredients: 400.00 g readymade shortcrust pastry; 20.00 ml butter; 1.00 onion small, chopped; 2.00 garlic cloves, crushed; 6.00 spinach chopped; 1.00 eggs extra-large; 300.00 ml cream; salt and freshly ground black pepper; 375.00 ml olives black, pitted; 125.00 ml feta cheese diced; 15.00 ml fresh marjoram chopped

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Ingredients (11)

400.00 g

readymade shortcrust pastry

FILLING

20.00 ml	butter
1.00	onion — small, chopped
2.00	garlic — cloves, crushed
6.00	spinach — chopped
1.00	eggs — extra-large
300.00 ml	cream
	salt and freshly ground black pepper
375.00 ml	olives — black, pitted
125.00 ml	feta cheese — diced
15.00 ml	fresh marjoram — chopped

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Method:

Place pastry in centre of a well greased, deep, 20 cm diameter springform pan.
Working from centre outwards, press and smooth pastry with your fingertips to cover base and sides.
Line with foil and fill with baking beans or marbles.

Bake blind at 180 °C for 15 minutes. Remove foil and beans and bake for a further 5 minutes or until pastry case is a light golden brown.

FILLING: Heat butter in a heavy-based saucepan and sauté onion and garlic until soft.
Add spinach and sauté very briefly (to retain colour). Remove from stove.

Mix egg, cream, seasoning and marjoram.
Layer olives, spinach mixture and cheese into pastry shell. Pour over cream mixture to cover filling and almost fill pastry shell.

Bake at 180 °C for 45 minutes or until set.