Spinach, leek and goat's cheese tarts

Ingredients (serves 24)

• 2 tablespoons 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
• 1 egg, lightly beaten
• 1/4 cup thickened cream

• Method

  1. Preheat oven to 200°C. Heat oil in a frying pan over medium-low heat until hot. Add leek. Cook, stirring often, for 8 minutes or until softened. Add spinach. Cook for 1 minute or until just wilted. Remove from heat. Set aside to cool.
  2. Using a 6.5cm (diameter) round cutter, cut 8 rounds out of each sheet of pastry. Use pastry to line 2, 12 x 1 1/2-tablespoon capacity patty pans. Brush pastry lightly with eggwhite. Bake for 5 minutes or until light golden.
  3. Spoon leek mixture into tart cases. Crumble over goat's cheese. Whisk egg, cream, and salt and pepper together in a jug. Carefully pour egg mixture over goat's cheese. Bake for 15 minutes or until pastry is golden and egg mixture has set. Serve warm or at room temperature.
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