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
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.
Team this dish with a mixed green salad for a delicious lunch.
Printed in Bone Appetit April 1998
Yields
6 Servings