Leek, fennel and poppy seed tart

6 Servings

Ingredients

Quantity Ingredient
3½ cup Leeks; (white and pale green parts only), sliced thinly (about 3 leeks)
1 large Fennel bulb; trimmed, cut into 8 wedges then cut crosswise into 1/4\" slices
4 tablespoons Butter; (1/2 stick), melted
1 cup Whole milk
2 larges Egg yolks
1 tablespoon All purpose flour
½ cup Parmesan cheese; grated
1 Sheet frozen puff pastry; (half of 17 1/4 oz pkg), thawed
2 teaspoons Poppy seeds

Directions

Preheat oven to 450øF. Toss leeks, fennel and 3 tablespoons butter in roasting pan. Roast vegetables until tender, stirring occasionally, about 35 minutes. Cool. Reduce oven temperature to 425øF.

Whisk milk and yolks in small bowl. Heat 1 tablespoon butter in large saucepan over medium heat. Add flour; whisk 1 minute. Gradually whisk in milk mixture. Bring to simmer, whisking constantly; continue to whisk until sauce thickens slightly, about 3 minutes. Remove from heat. Stir in ¼ cup cheese. Mix in vegetables. Season with salt and pepper.

Roll out pastry on floured surface to 12 inch square. Transfer pastry to 9 inch diameter glass pie dish. Trim overhang. Fill pastry with vegetable mixture. Sprinkle with ¼ cup cheese and poppy seeds. Bake until crust is deep golden, about 25 minutes. Serve warm.

Team this dish with a mixed green salad for a delicious lunch.

Printed in Bone Appetit April 1998 Recipe by: Elizabeth Ellis

Posted to MC-Recipe Digest by Carriej999<Carriej999@...> on Apr 3, 1998

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