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LEEK AND CAMEMBERT TART
1 package frozen puff pastry (2 sheets), thawed
2 tablespoons (1/4 stick) butter
4 cups leeks, sliced (white and pale green parts only)
1/4 cup water
2/3 cup whipping cream
4 ounces Camembert cheese, cut into 1/2-inch pieces
1 large egg
Pinches of cayenne pepper and ground nutmeg
1/4 cup freshly grated Parmesan cheese
Preheat oven to 400°F. Roll out 1 pastry sheet on lightly floured surface, stack second sheet on top and re-roll to 14" square. Using a circle template, cut dough into 14" round, crimp edge to a 1/4" rim, transfer to pizza pan or baking sheet and freeze 10 minutes.
Melt butter in heavy large skillet over medium heat, add leeks and 1/4 cup water, cook 12 minutes or until leeks are tender, season salt and 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, cayenne, and nutmeg and set aside.
Sprinkle Parmesan over crust, spread leeks over, drizzle custard over abd bake until bottom is golden (about 20 minutes), transfer to rack and cool 10 minutes. Serve warm or at room temperature. Makes 8 servings. |
