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

1. Preheat oven to 450F.
2. Toss leeks, fennel and 3 tablespoons butter in roasting pan.
3. Roast vegetables until tender, stirring occasionally, about 35 minutes.
4. Cool.
5. Reduce oven temperature to 425F.
6. Whisk milk and yolks in small bowl.
7. Heat 1 tablespoon butter in large saucepan over medium heat.
8. Add flour; whisk 1 minute.
9. Gradually whisk in milk mixture.
10. Bring to simmer, whisking constantly; continue to whisk until sauce thickens slightly, about 3 minutes.
11. Remove from heat.
12. Stir in 1/4 cup cheese.
13. Mix in vegetables.
14. Season with salt and pepper.
15. Roll out pastry on floured surface to 12-inch square.
16. Transfer pastry to 9-inch-diameter glass pie dish.
17. Trim overhang.
18. Fill pastry with vegetable mixture.
19. Sprinkle with 1/4 cup cheese and poppy seeds.
20. Bake until crust is deep golden, about 25 minutes.
21. 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)