Spinach, Leek and Goat's Cheese Tarts

Makes 24

 

 

 

• 2 tbsp olive oil
• 1 leek, trimmed and thinly sliced
• 60g baby spinach leaves, roughly chopped
• 3 sheets frozen ready rolled shortcrust pastry, partially thawed
• 1 eggwhite
• 75g goats cheese
• 1 egg, lightly beaten
• 1/4 cup thickened cream
   

Preheat oven to 200C. Heat oil in frying pan over medium low heat until hot, then add leek. Stir often until softened, about 10 minutes. Add spinach, cook for a minute till just wilted then remove from heat and allow to cool.

Using a 6.5cm diameter cutter, cut rounds from pastry and line 11/2 tbs capacity patty pans.

Brush lightly with eggwhite and bake for 5 minutes.

Spoon leek mixture into tart cases, crumble over goat's cheese. Whisk egg, cream, salt and epper together in a jug. Carefully pour egg mixture over cheese and vegetables. Bake for 15 minutes until egg mixture is set.

Serve warm or at room temperature.

 

Serve as nibbles with mango bellinis.

 

Cutllets