Spinach, Pine Nut and Brie Tart



A little tart with big, fresh flavours. Pairs well with relish and a simple salad.

Bake at 200degC until pastry is golden.

Keep refrigerated below 5 degC.

INGREDIENTS: Sun-blushed tomatoes, pine nuts, brie cheese, spinach, egg, cream, butter puff pastry (wheat flour), salt and pepper.

WEIGHT: 250g