Spinach & goat's cheese tartlets

Bonjour  mes belles,

I used this recipe as a starter for our Easter lunch, it is easy and takes no time at all to prepare and if you have any left overs, you can eat them cold or reheat in the oven for 10 minutes or so.

Spinach & goat's cheese tartlets
PREP: 15 MINS
COOK: 50 MINS

INGREDIENTS
2 tablespoons olive oil
1 leek, trimmed, thinly sliced
60g baby spinach leaves, large leaves chopped
3 sheets frozen ready-rolled short crust pastry, partially thawed
1 egg white
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 cutter roughly the same size as the tins you are going to be using, cut  rounds out of each sheet of pastry. Line your tins with the pastry and then brush pastry lightly with egg white. 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. 
Note I normally crumble the cheese but decided to place a slice on top of each tartlet,  it works both ways, the choice is yours. 
Bake for 15 minutes or until pastry is golden and egg mixture has set. Serve warm or at room temperat...