leek-fennel-and-poppy-seed-tart-5214.json

{
    "directions": [
        "Preheat oven to 450\u00b0F. 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\u00b0F.",
        "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."
    ],
    "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"
    ],
    "language": "en-US",
    "source": "www.epicurious.com",
    "tags": [
        "Milk/Cream",
        "Egg",
        "Onion",
        "Brunch",
        "Bake",
        "Roast",
        "Parmesan",
        "Fennel",
        "Leek",
        "Phyllo/Puff Pastry Dough",
        "Poppy",
        "Vegetarian",
        "Pescatarian",
        "Peanut Free",
        "Tree Nut Free",
        "Soy Free",
        "Kosher"
    ],
    "title": "Leek, Fennel and Poppy Seed Tart",
    "url": "http://www.epicurious.com/recipes/food/views/leek-fennel-and-poppy-seed-tart-5214"
}