• Pinch Ground Nutmeg
• Pinch Cayenne pepper
• 1 Big o’egg
• 2/3 C. Whipping cream
• 1/4 C. Water
• 4 leeks (white and pale green parts only), sliced
• 1/4 Butter Stick
• 2 Sheets of room temperature pastry dough.
• 1 MouCo Camembert, cut like a pie into 6.

Directions

Preheat 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.

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.

Makes 8 first-course servings.