Leeks and MouCo ColoRouge Cheese Tart

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

1. Preheat oven to 400 degrees Fahrenheit.
2. 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.
3. Freeze for 10 minutes.
4. 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.
5. 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.
6. Sprinkle the Parmesan cheese over the bottom of the pastry crust. Spread the leeks over the cheese. Drizzle the custard over the leeks.
7. Bake until the bottom of the tart is golden brown, about 20 minutes.
8. Transfer to a rack to cool for 10 minutes.Serve warm or at room temperature.