Spinach, leek and goats cheese tarts

enthralling hors doeuvres of creamy goats cheese and spinach nestled into a baked shortcrust shell. A crowd-pleasing start to your soiree.

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To get started following this particular recipe, we must prepare a few ingredients. You can cook Spinach, leek and goats cheese tarts using 8 ingredients and 3 steps. Here is how you can achieve it.

The ingredients needed to make Spinach, leek and goats cheese tarts:

1. 2 tbsp olive oil
2. 1 leek, trimmed, thinly sliced
3. 60g baby spinach leaves, large leaves chopped
4. 3 sheets frozen ready-rolled shortcrust pastry, partially thawed
5. 1 eggwhite
6. 75g goats cheese
7. 1 egg, lightly beaten
8. 1/4 cup thickened cream

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Instructions to make Spinach, leek and goats cheese tarts:

1. Preheat oven to 200°C. Heat oil in a frying pan on top of medium-low heat until hot. ensue leek. Cook, stirring often, for 8 minutes or until softened. go to spinach. Cook for 1 minute or until just wilted. cut off 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 power patty pans. Brush pastry lightly next eggwhite. Bake for 5 minutes or until light golden.
3. Spoon leek sticking to into pointed cases. Crumble more than goats cheese. mix up egg, cream, and salt and pepper together in a jug. intentionally pour egg merger roughly speaking top of higher than goats cheese. Bake for 15 minutes or until pastry is golden and egg combination amalgamation has set. minister to throb affectionate or at room temperature.

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