Leek And Camembert Tart - cooking recipe

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

Preparation

Preheat oven to 400\u00b0F 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.