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Name: Leek, Fennel and Poppy Seed Tart
Prep time: 30 min
Cook time: 30 min
Total time: 30 min
Yield: 6
Cuisine: American
Ingredients: 1 c Whole Milk; 2 ts Poppy seeds; 1 tb All purpose flour; 2 lg Egg yolks; 1/2 c Parmesan cheese grated; 4 tb Butter; (1/2 stick), melted; 1 lg Fennel bulb; trimmed, cut; 3 1/2 c Leeks; (white and pale green; 1 Sheet frozen puff pastry;

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INGREDIENTS

1 c Whole Milk
2 ts Poppy seeds
1 tb All purpose flour
2 lg Egg yolks
1/2 c Parmesan cheese ; grated
4 tb Butter; (1/2 stick), melted
1 lg Fennel bulb; trimmed, cut
3 1/2 c Leeks; (white and pale green
1 Sheet frozen puff pastry;

INSTRUCTIONS

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. 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 on Apr 3, 1998

NOTES

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Leek, Fennel and Poppy Seed Tart

1 c Whole Milk
2 ts Poppy seeds
1 tb All purpose flour
2 lg Egg yolks
1/2 c Parmesan cheese grated
4 tb Butter; (1/2 stick), melted
1 lg Fennel bulb; trimmed, cut
3 1/2 c Leeks; (white and pale green
1 Sheet frozen puff pastry;

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.    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

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Nutrition

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Serving Size: 1 Serving (60g)
Recipe Makes: 6 Servings

Calories: 168
Calories from Fat: 120 (71%)

Amt Per Serving		% DV

	Total Fat 13.4g	18 %
	Saturated Fat 4.9g	25 %
	Monounsaturated Fat 5.6g
	Polyunsanturated Fat 2.2g
Cholesterol 562.3mg		173 %
Sodium 57.9mg		2 %
Potassium 74.7mg		2 %
Total Carbohydrate 3.4g		1 %
	Dietary Fiber 0.2g	1 %
	Sugars, other 3.2g
Protein 8.6g		12 %
Powered by: USDA Nutrition Database Disclaimer: Nutrition facts are derived from linked ingredients (shown at left in colored bullets) and may or may not be complete. Always consult a licensed nutritionist or doctor if you have a nutrition-related medical condition.

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Calories per serving: 168

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