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Spinach, leek and goat's cheese tarts
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Prep Time:
20 minutes
Cook Time:
25 minutes
Total Time:
45 minutes
Creamy goat cheese and spinach tartlets in a buttery crust - a perfect party starter.
Ingredients:
  • 36.40 gm olive oil
  • 1 leek, trimmed, thinly sliced
  • 60g baby spinach leaves, large leaves chopped
  • 3 sheets frozen ready-rolled shortcrust pastry, partially thawed
  • 1 eggwhite
  • 75g goat's cheese
  • 63.13 gm thickened cream
Instructions:
  • 1. Preheat the oven to 200°C. 2. Heat oil in a frying pan over medium-low heat until hot, then add leek. 3. Stir often and cook for 8 minutes until softened. 4. Add spinach and cook for 1 minute until just wilted. 5. Remove from heat and set aside to cool.
  • Cut 8 rounds from each sheet of pastry using a 6.5cm round cutter. Line 2 patty pans (12 x 1 1/2-tablespoon capacity) with the pastry rounds. Lightly brush the pastry with eggwhite and bake for 5 minutes or until light golden.
  • Fill tart cases with leek mixture, top with crumbled goat's cheese. Whisk egg, cream, salt, and pepper in a jug. Gently pour mixture over the cheese. Bake until pastry is golden and mixture is set. Serve warm or at room temperature.

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