I made these divine little tarts for a Good Friday lunch today - they went down a treat! I used low-fat feta in mine & they were quite tasty. Very handy to make a few days before and reheat on the day. In all the excitement, I forgot to take a photo of mine, so this one is courtesy of the original recipe at www.taste.com.au!
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
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.
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.
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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