400g reduced fat shortcrust pastry
300ml light ricotta
300ml Philadelphia cream for cooking
3 egg whites
3 eggs
salt and pepper to taste
2 cups cooked spinach
1 White onion finely sliced
2/3 of a cup of cherry tomatoes sliced in half
Mold pastry too a 8inch tart pan and prick with a fork. Bake in an oven for 15 to 20 minutes, until just browned.
Layer spinach and onion in the bottom of the pastry shell. Beat together the eggs and white, beat in all remaining ingredients, except the tomatoes. Pour over spinach. Place the tomatoes on top.
Bake for 30 -40 minutes at 180. Serve hot or cold.
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