Leek And Camembert Tart
- 2 sheets frozen puff pastry - (17.3-oz pkg) thawed
- 2 tablespoons butter - (1/4 stick)
- 4 leeks, white and pale green parts only sliced
- 1/4 cup water
- 2/3 cup whipping cream
- 4 ounces Camembert cheese cut 1/2" pieces
- 1 large egg
- 1 pinch cayenne pepper
- 1 pinch ground nutmeg
- 1/4 cup freshly-grated Parmesan cheese
Preheat oven to 400 degrees. Roll out each pastry sheet on lightly floured surface to 12-inch square. Stack squares and roll to 15-inch square. Using 14-inch pizza pan as guide, cut stacked dough into 14-inch round. Crimp edge of dough to form 1/4-inch rim. Transfer to pizza pan or baking sheet. Freeze 10 minutes.
Melt butter in heavy large skillet over medium heat. Add leeks and 1/4 cup water; cook until leeks are tender, about 15 minutes. Season leeks with salt; set aside to cool. Bring cream to simmer in medium saucepan over medium heat. Reduce heat to low; add Camembert and stir until melted. Remove from heat and cool 5 minutes. Whisk in egg, cayenne, and nutmeg. Set custard aside.
Sprinkle Parmesan over crust. Spread leeks over. Drizzle custard over. Bake until bottom is golden, about 20 minutes. Transfer to rack; cool 10 minutes. Serve warm or at room temperature.
This recipe yields 8 first-course servings.