Leek Fennel Goat Cheese tart

Ingredients
pie crust (I had one in the freezer from this recipe.)
3-4 leeks*
1/2 bulb fennel
butter
1/2-1 c. milk*
1 egg
1/2 TBSP flour
2-3 0z goat cheese*
salt
pepper
poppy seeds

*Depending on your yield of vegetables and the size of your pie pan, you may want to gauge the wet ingredients according to volume. I usually end up overflowing my tarts, so this time, I remembered to cut back on the liquid.

Step 1.
Chop the leeks and fennel and place in baking dish. Shave 1-2 tablespoons of butter over the top and roast vegetables in the oven for 35 minutes at 450°F.

When the vegetables are done, lower the oven to 425°F.

Step 2.
This is the step to roll out the pastry dough, if you're not using a prepared crust, or if you haven't done so already.

I find that using plastic wrap as a cover while I shape the dough in the pie pan helps keep the dough from sticking too much to my fingers as it warms up.



Step 3.
Melt 1-2 tablespoons butter in saucepan.
Wisk together milk, egg, and flour. Stir in to melted butter.
Continue to simmer, while stirring, until the mixture thickens.



Remove from heat.
Stir in goat cheese until blended into mixture.

Step 3.
Stir in vegetables, salt and pepper to taste, until mixture is blended.

Fill pastry shell.



Bake for 25 minutes at 425°F.

Step 4.
Sprinkle poppy seeds on top.



Serve hot, and enjoy later cold.