Leek and Camembert Tart

Name: Leek and Camembert Tart
Prep time: 20 min
Cook time: 20 min
Total time: 40 min
Yield: 8 serving(s)
Ingredients: 1 (17 1/3 ounce) package frozen puff pastry, thawed (2 sheets); 2 tablespoons butter; 4 leeks, white and pale green parts only,sliced (about 4 cups); 1/4 cup water; 2/3 cup whipping cream; 4 ounces camembert cheese, cut into 1/2 inch pieces; 1 large egg; 1 pinch cayenne pepper; 1 pinch ground nutmeg; 1/4 cup freshly grated parmesan cheese

Submitted by Mizzy

"a nice and delicate appetizer"

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Ready In:: 40mins
Ingredients:: 10
Serves:: 8

ingredients

1 (17 1/3 ounce) package frozen puff pastry, thawed (2 sheets)
2 tablespoons butter
4 leeks, white and pale green parts only,sliced (about 4 cups)
¹⁄₄ cup water
²⁄₃ cup whipping cream
4 ounces camembert cheese, cut into 1/2 inch pieces
1 large egg
1 pinch cayenne pepper
1 pinch ground nutmeg
¹⁄₄ cup freshly grated parmesan cheese

directions

Preheat oven to 400°F 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.