Name: Leek, Fennel and Poppy Seed Tart
Ingredients: 3 1/2 c Leeks; (white and pale green parts only), sliced thinly (about 3 leeks); 1 lg Fennel bulb; trimmed, cut into 8 wedges then cut crosswise into 1/4" slices; 4 tb Butter; (1/2 stick), melted; 1 c Whole milk; 2 lg Egg yolks; 1 tb All purpose flour; 1/2 c Parmesan cheese; grated; 1 Sheet frozen puff pastry; (half of 17 1/4 oz pkg), thawed; 2 ts Poppy seeds

Be very careful, then, how you live (Eph. 5:15), put on the full armor of God (Eph. 6:11), prepare your minds for action (1 Peter 1:13), make every effort (2 Peter 1:5), be self-controlled and alert (1 Peter 5:8). These are battle cries, and Scripture is full of them. But unlike our old conception of warfare, where battle lines are clear and the times of battle can almost be predicted, this is modern warfare in which you are not always sure where the enemy lurks. It is guerilla warfare. There are strategically placed snipers. You let down your guard for a moment and the village you thought was safe suddenly opens fire on you.

Edward Welch

CATEGORY	CUISINE	TAG	YIELD
Dairy, Eggs, Grains			6	Servings

INGREDIENTS

3 1/2	c	Leeks; (white and pale green parts only), sliced thinly (about 3 leeks)
1	lg	Fennel bulb; trimmed, cut into 8 wedges then cut crosswise into 1/4" slices
4	tb	Butter; (1/2 stick), melted
1	c	Whole milk
2	lg	Egg yolks
1	tb	All purpose flour
1/2	c	Parmesan cheese; grated
1		Sheet frozen puff pastry; (half of 17 1/4 oz pkg), thawed
2	ts	Poppy seeds

INSTRUCTIONS

Preheat oven to 450&deg;F. Toss leeks, fennel and 3 tablespoons butter in
roasting pan. Roast vegetables until tender, stirring occasionally, about
35 minutes. Cool. Reduce oven temperature to 425&deg;F.
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 1/4 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 1/4 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 <[email protected]> on Apr 3,
1998

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