Best Leek And Camembert Tart Recipes

Leek and Camembert Tart image

Yield Makes 8 first-course servings

Number Of Ingredients 10

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

Steps:

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.

Leek And Camembert Tart Recipe image

Provided by á-170456

Number Of Ingredients 10

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

Steps:

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.