Leek Fennel and Poppy Seed Tart
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
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