Recipe

Camembert Caramelized Onion Leek Tart Recipe

Add Step-by-Step Photos	Lollya / All my dishes 10 months, 4 weeks ago This is an easy brunch or dinner item. It is adapted from an Epicurious recipe. The quality of the cheese is very important to the texture and melting quality in the tart. (Plus it tastes a whole lot better) It's pretty light for a pastry and cheese ... More Prep:20m Cook:20m Servings:12	Lollya
	onions pastry dough camembert leeks eggs nutmeg cayenne

tart - step 1

tart - step 2

tart - ready to bake

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Ingredients

1 17.3-ounce package frozen puff pastry - both sheets, thawed

3 tablespoons butter

1 large red onion - chopped

4 leeks, trimmed - sliced ¼ inch thick

1/4 cup water

2/3 cup whipping cream

4 ounces Camembert cheese – slice off rind and cube for easy melting

(take note that it is FAR superior with a fresh cheese shop cheese)

1 large egg

Pinch of cayenne

Grating of fresh nutmeg pod

1/4 cup freshly grated Parmesan cheese

3 Tbsp chopped fresh thyme (if using dry = 1/2 tsp)

mesclun or other leafy green mix

olive oil

balsamic

grey poupon

S&P

Directions

Preheat oven to 400°F.

Flour your surface and stack pastry sheets on top of eachother

Roll out to size (14” round for pizza stone/ 14” x 17” rectangular to fit baking sheet)

Crimp edge of dough to all around to form at least 1/4-inch rim. Transfer to pizza stone or baking sheet. Freeze 10 minutes.

Melt butter in heavy large skillet over medium heat. Add red onions & leeks and 1/3 cup water; cook until leeks are tender, about 15 minutes.

Season onion mixture 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 fresh nutmeg.

Take out the frozen pastry and sprinkle Parmesan all over it. Spread onion mixture over the entire crust evenly.

Drizzle custard over.

Bake until bottom is golden, about 20 minutes.

Transfer to rack; cool 10 minutes. Serve warm or at room temperature.

Serve on a bed of oil & vinegar dressed mesclun greens. Emulsify olive oil with balsamic and a touch of grey poupon, add salt and pepper.

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Comments

krumkake 10 months, 4 weeks ago said:
Now THAT is a thing of beauty - I can almost smell it! I am picking up the ingredients for this over the weekend...man, does that sound yummy - you hit my "cheese nerve" again!!

chefmeow 10 months, 4 weeks ago said:
I agree with krumkae. My cheese nerve has just been struck as well. Thanks for posting. Can't wait to try this one.

shandy 10 months, 4 weeks ago said:
This sounds delicious! I wish the fresh cheese shop was closer to my home then what it is...an hour and a half could be pushing it for me BUT what presentation. A definite must try immediately! :D

softgrey 10 months, 3 weeks ago said:
Hmmm...i think i could eat this whole thing by myself....
thanks for the step by step photos...
puff pastry kind of scares me so that really helps..

x-softie

paprikamama 10 months ago said:
My tummy is gurgling from all of your awesome recipes.....you are a great chef..Bravo.....Thanks

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