Leek, Fennel, and Poppy Seed Tart
A savory tart featuring tender roasted leeks and fennel in a creamy Parmesan sauce, all wrapped in golden puff pastry and topped with poppy seeds. This elegant dish combines the sweet, mild flavors of leeks with the subtle anise notes of fennel.
Ingredients
- •3½ cups leeks
- •1 large fennel bulb
- •4 tablespoons butter
- •1 cup whole milk
- •2 large egg yolks
- •1 tablespoon all purpose flour
- •½ cup grated Parmesan cheese
- •1 sheet frozen puff pastry
- •2 teaspoons poppy seeds
Cooking Instructions
- 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.
35 min
- 2.
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.
5 min
- 3.
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.
25 min
