FENNEL AND BABY PEAS IN PUFF PASTRY
Yield: 10-12 Servings on Buffet Table
1 pound puff pastry (purchase frozen)
Flour to sprinkle
9" X 2" spring-form pan
2 large fennel bulbs
4 jumbo eggs
2 cups coffee cream
1 cup whole milk
1 teaspoon salt
1/8 teaspoon white pepper
2 - 15 ounce cans baby green peas
| 1. |
Sprinkle flour on a smooth surface and roll out puff pastry one-quarter inch thick. Fit the bottom and sides of the spring-form pan. Reserve any left-over dough. Refrigerate 2 hour, or until very cold. |
| 2. |
Preheat oven to 375°F. |
| 3. |
Remove the white bulbs from their stalks. Discard any discolored layers. Cut each into eight long pieces. Place the cut fennel in a pan with enough water to cover and bring to a boil. Cover and boil 5 minutes only. Drain. |
| 4. |
Combine the eggs, cream, salt and pepper and beat until smooth. Pour into the spring-form. Set the fennel pieces around the outside edge. Spoon the peas in the center. |
| 5. |
Roll out reserved dough and cut a flower or circle with a cookie cutter. Set it on top of the center of the pie. |
| 6. |
Bake 50 minutes, or until a knife inserted comes out clean. |
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