Leek, Fennel, and Poppy Seed Tart

Ingredients for Leek, Fennel, and Poppy Seed Tart

• 850ml 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

• 60ml (1/2 stick) butter, melted

• 240ml whole milk

• 2 large egg yolks

• 1 tablespoon plain flour

• 60g grated Parmesan cheese

• 1 sheet frozen puff pastry (half of 17 1/110g package), thawed

• 2 teaspoons poppy seeds

How to make Leek, Fennel, and Poppy Seed Tart

Preheat oven to 232°C. Toss leeks, fennel and 45ml butter in roasting pan. Roast vegetables until tender, stirring occasionally, about 35 minutes. Cool. Reduce oven temperature to 218°C.

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 30g 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 30g cheese and poppy seeds. Bake until crust is deep golden, about 25 minutes. Serve warm.

Disclaimer

While every effort has been made to ensure the information is accurate and up to date, individual needs may vary and dietary requirements can differ based on personal health conditions. Always check food labels and allergen information before preparing or consuming any recipe. If you have specific health concerns, allergies, intolerances, or are following a medically prescribed diet, seek advice from your GP, pharmacist, or a registered dietitian before making significant changes to your diet or lifestyle.