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Leek and Brie Tart

• ½ of a 17.3 oz. package Pepperidge farm puff pastry sheets (1 sheet)
• 2 tablespoons of butter
• 4 leeks, washed well and thinly sliced
• ¼ cup water
• 2/3 cup heavy cream
• About 8 oz. Brie cheese, white rind removed and cut into ½” pieces
• 1 egg
• Dash ground red pepper
• ¼ cup grated parmesan cheese
Thaw the pastry sheet at room temperature for 40 minutes or until it’s easy to handle. Heat the oven to 400 degrees F.
Unfold the pastry sheet on a lightly floured surface. Roll into a 13-inch square. Cut off the corners to make circle. Press the pastry into a 10 inch tart pan with a removable bottom and trim the edge. Prick the pastry thoroughly with a fork. Place a piece of aluminum foil on the pastry. Add dried beans or pie weights. Bake for 15 minutes. Remove the foil and beans. Cool on a wire rack.
Heat the butter in a 12 inch skillet over medium heat. Add the leeks and water. Cook and stir for 15 minutes or until the leeks are tender. Remove from heat and let cool.
Heat the cream in a 2 uart saucepan over medium heat to a boil. Reduce the heat to low. Add the brie and stir until the cheese melts. Remove from the heat and cool for 5 minutes. Beat in the egg and red pepper with a whisk. Set aside.
Sprinkle the parmesan cheese over the pastry. Top with the leeks. Pour the cream mixture over the leeks. Bake for 20 minutes or until golden brown.
to make individual tartlets cut pastry into 12 rounds. Using an inverted 2 ½ inch tart pan for a template. Repeat with remaining pastry sheet to make an additional 12 rounds. Press each pastry piece into 24 individual 2 ½ inch tart pans.
Recipe courtesy of President Brie