Leek, Fennel and Poppy Seed Tart
- 3 1/2 cups thinly sliced leeks (white and pale green parts only; about 3 leeks)
- 1 large fennel bulb, trimmed, cut into 8 wedges, then cut crosswise into 1/4-inch-thick slices
- 4 tablespoons (1/2 stick) butter, melted
- 1 cup whole milk
- 2 large egg yolks
- 1 tablespoon all purpose flour
- 1/2 cup grated Parmesan cheese
- 1 sheet frozen puff pastry (half of 17 1/4-ounce package), thawed
- 2 teaspoons poppy seeds
- Preheat oven to 450F.
- Toss leeks, fennel and 3 tablespoons butter in roasting pan.
- Roast vegetables until tender, stirring occasionally, about 35 minutes.
- Cool.
- Reduce oven temperature to 425F.
- 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.
leeks, fennel bulb, butter, milk, egg yolks, flour, parmesan cheese, pastry, poppy seeds
Taken from www.epicurious.com/recipes/food/views/leek-fennel-and-poppy-seed-tart-5214 (may not work)