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
||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.
||Preheat oven to 375°F.
||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.
||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.
||Roll out reserved dough and cut a flower or circle with a cookie cutter. Set it on top of the center of the pie.
||Bake 50 minutes, or until a knife inserted comes out clean.