| 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°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°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
A Message from our Provider:
“You’re on this planet for a purpose. Find it.”