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Caramelized Leek Tart with Camembert
Recipes
Caramelized Leek Tart with Camembert
8 servings
1 hour 20 minutes total (Active 45 minutes)

Ingredients

  • 1 frozen puff pastry sheet, thawed
  • Flour, for dusting
  • Nonstick aluminum foil
  • 1 ½ cups dried beans
  • 2 tablespoons unsalted butter
  • 2 leeks, thinly sliced, washed and drained
  • 1 cup heavy cream
  • 7 oz Camembert cheese, white rind removed and cut into ½-inch pieces
  • 1 large egg
  • ½ teaspoon kosher salt
  • ½ teaspoon smoked paprika
  • ¼ cup Parmesan cheese, grated

Steps

    1. Preheat oven to 400°F. Unfold pastry sheet on a flour-dusted surface. Roll into a (13-inch) square. Press pastry into a (10-inch) tart pan with a removable bottom; trim any excess pastry. Prick bottom of pastry with a fork. Place a piece of aluminum foil on pastry; top with dried beans. Bake 15–20 minutes or until pastry is golden. Remove foil and beans. Let pastry cool in pan on a wire rack.
    2. Heat butter in a large sauté pan over medium heat. Add leeks and sauté 20–25 minutes, stirring occasionally, until browned. Remove pan from heat and set aside to cool 5 minutes.
    3. Heat heavy cream in 2-quart saucepot over medium; bring to a boil. Reduce heat to low and add Camembert cheese. Cook and stir until cheese is melted. Remove from heat and set aside 5 minutes. Whisk into cream mixture: egg, salt, and paprika until blended.
    4. Sprinkle Parmesan over pastry, then top with leeks. Pour camembert mixture over leeks. Bake tart 20 minutes or until golden brown and set. Remove from oven and set aside to cool slightly. Remove tart from tart pan before slicing; serve.

Amount per ⅛ recipe serving: Calories 370, Total Fat 29g, Sat Fat 15g, Trans Fat 0.5g, Chol 85mg, Sodium 540mg, Total Carb 17g, Fiber 1g, Sugars 3g, Protein 10g, Calc 10%, Vitamin A 0%, Vitamin C 0%, Iron 10%