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Leek, Fennel And Poppy Seed Tart

January 29, 2023

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		Fennel bulb, trimmed cut
		into 8 wedges then cut
		crosswise into 1/4"
		slices
4	T	Butter, 1/2 stick melted
1	c	Whole milk
2		Egg yolks
1	T	All purpose flour
1/2	c	Parmesan cheese, grated
1		Sheet frozen puff pastry
		half of 17 1/4 oz pkg
		thawed
2	t	Poppy seeds

INSTRUCTIONS

Preheat oven to 450Ã¸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 425Ã¸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 <Carriej999@aol.com> on Apr  3, 1998

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