Leek and Camembert Tart

• 1 17.3-ounce package frozen puff pastry (2 sheets), thawed
• 2 tablespoons (1/4 stick) butterbutter
• 4 leeks (white and pale green parts only), sliced (about 4 cups)leek
• 1/4 cup waterwater
• 2/3 cup whipping creamcream
• 4 ounces Camembert cheese, cut into 1/2-inch piecescamembert
• 1 large eggegg
• Pinch of cayenne pepperpepper
• Pinch of ground nutmegnutmeg
• 1/4 cup freshly grated Parmesan cheeseparmesan

1. 01Preheat 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.
2. 02Melt 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.

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