Free Recipe Leek, Fennel and Poppy Seed Tart
Recipe Type: Free Recipes
Recipe Preparation: bake
Cooking Ingredients for Leek, Fennel and Poppy Seed Tart Recipe
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
Leek, Fennel and Poppy Seed Tart Preparation
Preheat oven to 450oF. Toss leeks, fennel and 3 tablespoons butter in roasting pan. Roast vegetables until tender, stirring occasionally, about 35 minutes. Cool. Reduce oven temperature to 425oF. 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
Cooking Temperature:
Recipe Serves: 6
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