Leek Tart

1 puff pastry sheet, such as Pepperidge Farms2 large leeks, thinly sliced4 large eggs2 cups whipping creamSalt and pepper to tasteNutmeg to taste4 ounces grated parmesan cheese4 ounces grated Swiss cheeseHeat oven to 400 degrees.On lightly floured work surface roll out pastry to a 10-inch square that's 1/8 inch thick. Let rest about 30 minutes.Cook leeks in boiling, salted water about 15 minutes. Drain and press out all water.Fit dough into 8-inch tart pan with 1 1/2-inch rim. Line dough with aluminum foil weighted with dried beans. Bake about 20 minutes. Remove beans and let cool.In mixing bowl add eggs, cream, leeks, salt, pepper and nutmeg. Pour into pastry shell and sprinkle with cheese and cook 15-20 minutes. Trim excess puff pastry from rim.Serves six. Nutrition values per serving: 531 calories, 46 g fat (26 g saturated), 12 g carbohydrates, 1 g fiber, 19 g protein, 280 mg cholesterol, 1,224 mg sodium.Chef Thierry Lefeuvre, Froggy's, Highwood