Leek And Camembert Tart
Serves: 6
Callie Medhurst
1 January 1970
Based on User reviews:
50
Spice
47
Sweetness
57
Sourness
35
mins
Prep time (avg)
6
Difficulty
Ingredients:
Directions:
1
Preheat oven to 400°F
2
Roll out each pastry sheet on lightly floured surface to 12-inch square
3
Stack squares and roll to 15-inch square
4
Using 14-inch pizza pan as guide, cut stacked dough into 14-inch round
5
Crimp edge of dough to form 1/4-inch rim
6
Transfer to pizza pan or baking sheet
7
Freeze 10 minutes
8
Melt butter in heavy large skillet over medium heat
9
Add leeks and 1/4 cup water; cook until leeks are tender, about 15 minutes
10
Season leeks with salt; set aside to cool
11
Bring cream to simmer in medium saucepan over medium heat
12
Reduce heat to low; add Camembert and stir until melted
13
Remove from heat and cool 5 minutes
14
Whisk in egg, cayenne, and nutmeg
15
Set custard aside
16
Sprinkle Parmesan over crust
17
Spread leeks over
18
Drizzle custard over
19
Bake until bottom is golden, about 20 minutes
20
Transfer to rack; cool 10 minutes
21
Serve warm or at room temperature
22
Preheat oven to 400°F
23
Roll out each pastry sheet on lightly floured surface to 12-inch square
24
Stack squares and roll to 15-inch square
25
Using 14-inch pizza pan as guide, cut stacked dough into 14-inch round
26
Crimp edge of dough to form 1/4-inch rim
27
Transfer to pizza pan or baking sheet
28
Freeze 10 minutes
29
Melt butter in heavy large skillet over medium heat
30
Add leeks and 1/4 cup water; cook until leeks are tender, about 15 minutes
31
Season leeks with salt; set aside to cool
32
Bring cream to simmer in medium saucepan over medium heat
33
Reduce heat to low; add Camembert and stir until melted
34
Remove from heat and cool 5 minutes
35
Whisk in egg, cayenne, and nutmeg
36
Set custard aside
37
Sprinkle Parmesan over crust
38
Spread leeks over
39
Drizzle custard over
40
Bake until bottom is golden, about 20 minutes
41
Transfer to rack; cool 10 minutes
42
Serve warm or at room temperature