Leek, Fennel, and Poppy Seed Tart

Granskad av UK receptredaktörerFörfattad av UK receptredaktörerUrsprungligen publicerad 28 jan 2026

Uppfyller patientens redaktionella riktlinjerGrundad. 2 min läsningstid

Ladda ner
Ladda ner
Artikel-PDF har laddats ner
Dela
Dela
Artikel länk kopierad till urklipp
Language
Language
Diskussion
Ljudversion
Lägg till i föredragna källor på Google

This elegant leek, fennel and poppy seed tart is a wonderful addition to your vegetarian repertoire. By roasting the leeks and fennel before they hit the pastry, you unlock a deep, mellow sweetness that pairs perfectly with the sharpness of the Parmesan. The addition of poppy seeds provides a delicate crunch and an attractive finish to the golden puff pastry crust, making it as visually appealing as it is flavourful.

Ideal for a light weekend lunch or a seasonal dinner, this savoury tart is both comforting and sophisticated. The creamy custard base carries the aromatic notes of the fennel beautifully, while the shop-bought puff pastry keeps the preparation simple. Serve it warm with a crisp green salad or some buttery crushed new potatoes for a complete, wholesome meal that the whole family will enjoy.

Ingredients for Leek, Fennel, and Poppy Seed Tart

525g 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
240 ml helmjölk
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.

Ansvarsfriskrivning

Även om alla ansträngningar har gjorts för att säkerställa att informationen är korrekt och uppdaterad, kan individuella behov variera och kostkrav kan skilja sig beroende på personliga hälsotillstånd. Kontrollera alltid livsmedelsetiketter och allergiinformation innan du förbereder eller konsumerar något recept. Om du har specifika hälsoproblem, allergier, intoleranser eller följer en medicinskt föreskriven diet, sök råd från din läkare, apotekare eller en registrerad dietist innan du gör betydande förändringar i din kost eller livsstil.