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Creamy Leek Croustade
The contrast in flavours and textures in this savoury
makes it ideal for dinner partys |
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BASE
Fresh wholemeal breadcrumbs, 6oz, (175g).
Butter or margarine, 2oz, (50g).
Cheddar cheese, grated, 4oz, (100g).
Mixed nuts, chopped, 4oz, (100g).
Mixed herbs, 1/2 tsp, (2.5 ml).
Garlic clove, crushed, 1 |
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SAUCE
Medium sized leeks, 3.
Tomatoes, 4.
Butter or margarine, 2oz, (50g).
100% wholemeal flour, 1oz, (25g).
Milk, 1/2 pint, (284 ml).
Salt and pepper to taste.
Fresh wholemeal breadcrumbs, 4 tbsp, (60ml). |
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Put the breadcrumbs in a basin, rub in the butter, then add the remaining
ingredients.
Press the mixture into a 11x7", (28x18cm) tin.
Bake in the oven at 220c, (425f, mark 7) for15-20 minutes, untill golden brown.
Meanwhile, slice the leeks and chop the tomatoes. Melt the butter in a saucepan.
Saute the leeks for 5 minutes, then stir in the flour. Add the milk, stirring constantly,
then bring to the boil, reduce heat to a simmer. Add the remaining ingredients,
except the breadcrumbs, and simmer for a few minutes to soften the tomatoes.
Check seasoning. Spoon the vegatable mixture over the base, sprinkle with the
breadcrumbs and heat through in the oven at, 180c, (350f, mark 4) for 20 minutes.
Serve at once, serves 4. |
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