Spray a nonstick mini muffin tin with the cooking spray. Press the wrappers into each mold and spray with a light coating again. Bake for 7 to 10 minutes or until light brown. Remove the shells from the muffin tin and set aside to cool.
Heat the olive oil in a small saucepan over low heat. Add the peppers, onions, herbes de Provence, salt, pepper and cook over low heat for about 40 minutes. Add the garlic and continue cooking for a few more minutes. Remove from the heat and set aside to cool. Drain the oil that separates from the peppers.
Reduce the oven temperature to 250 degrees.
In a small bowl, combine the goat cheese with half the cream and the white pepper. Depending on how soft the goat cheese feels, mix in the remaining cream until the mixture is smooth.
Take each wonton shell and spoon in about 1/2 teaspoon of the goat cheese mixture, enough to cover the base of the shell. Top with a teaspoon of the pepper mixture.
Place the tartlets on a baking sheet and bake in the oven for 10 minutes until warmed through.