Leek and Cheese Tart

• 3 tbsp butter
• 2 large leeks, white and pale green parts only, halved lengthwise, cleaned, and thinly sliced
• 6 oz (180g) cream cheese, at room temperature
• 1/4 cup freshly grated Parmesan cheese
• 1/4 cup heavy cream
• 2 tbsp finely chopped chives
• Large pinch of freshly grated nutmeg
• Salt and freshly ground black pepper
• One 17.3 oz (484g) box thawed frozen puff pastry
• 1 egg yolk, beaten

1. Preheat the oven to 400F (200C).
2. Line a large baking sheet with parchment paper.
3. Melt the butter in a medium frying pan over medium-low heat.
4. Add the leeks, cover, and cook, stirring occasionally, for 15 minutes or until tender.
5. Cool.
6. Mix the cream cheese, Parmesan, cream, chives, and nutmeg together in a bowl.
7. Stir into the leeks and season with salt and pepper.
8. On a lightly floured work surface, roll 1 pastry sheet into a 12 x 9 in (30 x 20cm) rectangle, then trim 1 in (5cm) from the short side.
9. Place on the lined baking sheet.
10. Spread the filling over the pasty, leaving a 3/4 in (2cm) border.
11. Brush the border with the beaten yolk.
12. Roll and trim the remaining pastry to the same size.
13. Center over the filling, and seal the edges with a fork.
14. Refrigerate for 10 minutes.
15. Brush the top with the egg yolk.
16. Using the tip of a knife, pierce a few slits in the center of the tart.
17. Score the top in a criss-cross pattern.
18. Bake for 30 minutes, until golden brown.
19. Let cool for 10 minutes, then slice and serve.

butter, leeks, cream cheese, freshly grated parmesan cheese, heavy cream, chives, nutmeg, salt, pastry, egg yolk

Taken from www.cookstr.com/recipes/leek-and-cheese-tart (may not work)