Recipe - Leek Fennel And Poppy Seed Tart

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

Preheat oven to 450øF. Toss leeks, fennel and 3 tablespoons butter in
roasting pan. Roast vegetables until tender, stirring occasionally, about
35 minutes. Cool. Reduce oven temperature to 425øF.

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 One fourth 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 One fourth 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 MCRecipe Digest by Carriej999 Carriej999@aol.com on Apr 3,
1998