Should make 4 mini tarts or 1 large tart
INGREDIENTS
- Bought or pre-made shorty crust pastry.
- 2 tablespoons butter
- 4 leeks (white and pale green parts only) or 4 onions, sliced (about 4 cups)
- 1/4 cup water
- 2/3 cup whipping cream
- 125 gram wheel of Camembert (or Brie) cheese, cut into 1/2-inch pieces
- 1 large egg
- Pinch of chilli pepper powder
- Pinch of ground nutmeg
- OPTIONAL: Pinch of fresh or dried thyme sprinkled over onions or leeks in assembly.
- OPTIONAL: Some bacon in with the leeks or onions
- 1/4 cup freshly grated Parmesan cheese
DIRECTIONS
PASTRY: Line Tart pan or mini tart pans with pastry, blind bake if required and allow to cool (can be done the day before).
LEEKS: Melt butter in heavy large skillet over medium heat. Add leeks and water; cook until tender, about 15 minutes. Season with salt; set aside to cool.
ONIONS: Melt butter in a pan over medium low heat, add a little olive oil and cook onions until soft and sweet, try not to brown them too much though. Should take 20+ minutes.
CUSTARD: 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 or onions over the base. Drizzle custard over. Bake until golden, about 20 minutes. Transfer to rack; cool 10 minutes. Serve warm or at room temperature.
SERVE: With a rocket and Parmesan salad, balsamic dressing.
ORIGINAL SOURCE: http://www.epicurious.com:80/recipes/food/views/Leek-and-Camembert-Tart-107902#ixzz1n9DCTegr