Olive and spinach tart

Name: Olive and spinach tart
Prep time: 15 min
Cook time: 20 min
Total time: 35 min
Yield: 8 servings
Cuisine: Accompaniment
Ingredients: 20.00 g butter; 1.00 onion peeled and finely chopped; 3.00 garlic cloves, crushed; 1.00 fresh thyme handful; 750.00 g swiss chard stems removed, washed, and chopped; 28.00 cm readymade shortcrust pastry; 3.00 eggs beaten; 240.00 g crème fraîche; 375.00 g olives black, pitted; 200.00 g baby tomatoes; fresh thyme to garnish

8 servings Prep: 15 mins, Cooking: 20 mins

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By Food24 November 03 2009

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Ingredients (11)

20.00 g	butter
1.00	onion — peeled and finely chopped
3.00	garlic — cloves, crushed
1.00	fresh thyme — handful
750.00 g	swiss chard — stems removed, washed, and chopped
28.00 cm	readymade shortcrust pastry
3.00	eggs — beaten
240.00 g	crème fraîche
375.00 g	olives — black, pitted
200.00 g	baby tomatoes
	fresh thyme — to garnish

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Method:

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.