Leek and Brie Tart

I think this is a New York Times recipe I found during the Covid lockdown. After a day of doing very little, having a lighter, if not less caloric meal was appreciated

Servings: 6-8

Ingredients:

• 1 Sheet of Pepperidge Farm puff pastry

• 2 T. Butter

• 4 leeks, cleaned and thinly sliced

• ¼ C. water plus more as needed

• 2/3 C. heavy cream

• 1 8 oz. wheel of Brie, white rind removed and cut into ½” pieces

• 1 egg

• ¼ C. grated Parmesan cheese

Chef's Tip: I’ve also made this with a basic pie crust, which is also very good.

Instructions:

1.  Preheat oven to 400 degrees

2.  Unfold pastry and roll out to 13” square.  Cut off corners to make a circle.  Press pastry into a 10” tart pan with a removable bottom.  Trim excess.  Prick pastry with fork, line with foil, add pie weights or beans to keep pastry from puffing up during cooking, and bake for 15 minutes or until pastry is golden.  Remove foil and weights and cool on wire rack.

3.  Heat the butter in a skillet over medium heat.  Add the leeks and water.  Cook for 15 minutes until leeks are tender, stirring often, and adding more water as needed.  Remove from heat and let cool for 5 minutes.

4.  Heat the heavy cream in a 2-quart saucepan over medium heat to a boil.  Reduce the heat to low.  Add the Brie.  Cook and stir until the Brie is melted.  Remove from heat and cool for 5 minutes.  Beat in the egg with whisk.

5.  Sprinkle Parmesan over the pastry.  Top with the leeks.  Pour the Brie mixture over leeks.

6.  Bake for 20 minutes until golden brown.