This beautiful appetizer boasts a delicate balance of leek and MouCo ColoRouge cheese subtlety. The leeks are cooked until tender and then spread over a puff pastry crust. The tart is then topped with a creamy custard made with MouCo ColoRouge cheese. The tart is baked until golden brown and served warm or at room temperature.
This tart is perfect for a light lunch or a delicious appetizer. It is also easy to make and can be prepared ahead of time. Just assemble the tart and refrigerate it for up to 24 hours before baking.
Ingredients
- 1 MouCo ColoRouge, cut like a pie into 6.
- 2 Sheets of room temperature pastry dough.
- 1/4 Butter Stick
- 4 leeks (white and pale green parts only), sliced 1/4 C. Water
- 2/3 C. Whipping cream
- 1 Big o’egg
- Pinch Cayenne pepper
- Pinch Ground Nutmeg
- 1/4 C. Parmesan cheese
Directions
- Preheat oven to 400 degrees Fahrenheit.
- On a lightly floured surface, roll out each pastry sheet to a 12-inch square. Stack the squares and roll to a 15-inch square. Using a 14-inch pizza pan as a guide, cut the stacked dough into a 14-inch round. Crimp the edge of the dough to form a 1/4-inch rim. Transfer to a pizza pan or baking sheet.
- Freeze for 10 minutes.
- Melt the butter in a heavy large skillet over medium heat. Add the leeks and 1/4 cup of water. Cook until the leeks are tender, about 15 minutes. Season with salt and set aside to cool.
- Bring the cream to a simmer in a medium saucepan over medium heat. Reduce heat to low and add the ColoRouge cheese. Stir until melted. Remove from heat and cool for 5 minutes. Whisk in the egg, cayenne pepper, and nutmeg. Set the custard aside.
- Sprinkle the Parmesan cheese over the bottom of the pastry crust. Spread the leeks over the cheese. Drizzle the custard over the leeks.
- Bake until the bottom of the tart is golden brown, about 20 minutes.
- Transfer to a rack to cool for 10 minutes.Serve warm or at room temperature.
