Olive and spinach tart

Recipe from: 12/1/2000 12:00:00 AM
Ingredients 11
Servings 8
Time 15 min

Ingredients

  • 20
    g
    butter
  • 1
    onion, peeled and finely chopped
  • 3
    cloves garlic, crushed
  • 1
    handful fresh thyme, stripped off stalks
  • 750
    g
    Swiss chard, ribs removed, washed thoroughly and chopped
  • 28
    cm
    prepared shortcrust pastry case
  • 3
    large eggs, beaten lightly
  • 240
    g
    crème fraîche (or half a cup sour cream)
  • 375
    g
    black olives, pips removed
  • 200
    g
    baby tomatoes
  • sprigs of thyme to garnish
 

Method

20 min
 
Preheat oven to 190 ºC. Melt butter in a frying pan and cook onion, garlic and thyme until onion is translucent. Set aside. Steam chard until just tender. Drain well and cool. Spread chard over pastry base and top with onion mixture. Combine eggs with crème fraîche, add salt and pepper to taste and pour over the onion. Scatter olives and tomatoes over the top. Bake for 20 minutes until top is puffed and golden. Serve hot or at room temperature, garnished with sprigs of thyme. Serves 8.
 

 

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