New Roots Organics
Organic Recipes > Salad or Side > Leek, Fennel and Poppy Seed Tart



Leek, Fennel and Poppy Seed Tart (Serves 6)
courtesy of Epicurious.com

Team this dish with a mixed green salad for a delicious lunch.

Ingredients
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

Method
  1. 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.






 
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