Camembert & Leek Tarts
1 17.3-ounce package frozen puff pastry (2 sheets), thawed
2 tablespoons (1/4 stick) 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
Pinch of cayenne pepper
Pinch of ground nutmeg
1/4 cup freshly grated Parmesan cheese
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.
Makes 8 first-course servings
Bon Appetit/April 2003