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| 3 1/2 Tasse | Leeks; (white and pale green parts only), sliced thinly (about 3 leeks) |
| 1 gross | Fennel bulb; trimmed, cut into 8 wedges then cut crosswise into 1/4" slices |
| 4 Esslöffel | Butter; (1/2 stick), melted |
| 1 Tasse | Whole milk |
| 2 gross | egg yolks |
| 1 Esslöffel | all-purpose flour |
| 1/2 Tasse | parmesan grated |
| 1 | Sheet frozen puff pastry; (half of 17 1/4 oz pkg), thawed |
| 2 Teelöffel | poppy seeds |
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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.
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