Ingredients

• 1 17.3-ounce package frozen puff pastry (2 sheets), thawed
• 2 tablespoons (1/4 stick) butter
• 4 leeks (white and pale green parts only), sliced (about 4 cups)
• 1/4 cup water
• 2/3 cup whipping cream
• 4 ounces Camembert cheese, cut into 1/2-inch pieces
• 1 large egg
• Pinch of cayenne pepper
• Pinch of ground nutmeg
• 1/4 cup freshly grated Parmesan cheese

Instructions

1. 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.
2. 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.
3. 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.