Senin, 11 April 2011

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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