Instructions: In a large saute pan, melt the butter and saute the leeks, onion, and garlic on medium heat for 4 to 5 minutes, or until the leeks are soft.

Stir in the fennel and flour and cook, stirring constantly, for 2 minutes.

Add the milk and cook, stirring constantly, for 4 to 5 minutes, or until the mixture thickens.

Preheat oven to 350 F. Remove the mixture from the heat and stir in the cheese and eggs. Add the salt, black pepper, and nutmeg. Pour the mixture into the prebaked tart shell and bake for 25 minutes, or until the custard is set and the pastry is browned. Remove and let stand for 5 minutes. Cut into wedges and serve warm with the Roasted Red Pepper Sauce.

YIELD: 8 APPETIZER SERVINGS

Roasted Red Pepper Sauce:
Roast the bell peppers under the broiler until the skin is blistered and charred. Wrap the charred peppers in wet paper towels for 10 to 15 minutes to steam the skin. Remove the paper towels and peel off the skin under cold running water. Seed and devein the peppers and set aside.

In a medium-sized saucepan, heat the oil and saute the onion and garlic for 3 to 5 minutes, or until the onion is translucent. Add the reserved peppers and the remaining ingredients and simmer for 20 to 30 minutes.

In a blender or food processor, puree the sauce and serve warm.

Makes about 2 1/2 cups.

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