Creamy Leek Croustade


Serves 2 


  • 175g (6oz) fresh wholemeal breadcrumbs
  • 50g (2oz) butter
  • 100g (4oz) cheddar cheese – grated
  • 100g (4oz) mixed nuts – chopped
  • ½ tsp mized herbs
  • 1 garlic clove – crushed


  • 3 medium leeks
  • 4 tomatoes
  • 50g (2oz) butter
  • 25g (1oz) wholemeal flour
  • 284ml milk
  • Salt and pepper
  • 4 tbsp fresh wholemeal breadcrumbs

How To Make

  1. Put the breadcrumbs in a basin, rub in the butter then add the remaining ingredients.
  2. Press the mixture into an 11″ x 8″ tin.
  3. Bake in the oven at 220°C / 425°F / gas mark 7 for 15-20 minutes until golden brown.
  4. Meanwhile, slice the leeks and chop the tomatoes.
  5. Melt the butter in a saucepan.
  6. Sauté the leeks for 5 minutes, the stir in the flour. Add the milk, stirring constantly, then bring to the boil before reducing the heat to a simmer.
  7. Add all the remaining ingredients except the breadcrumbs, and simmer for a few minutes more to soften the tomatoes.
  8. Season to taste.
  9. Spoon the vegetable mixture over the base, sprinkle with breadcrumbs and heat through in the oven at 180°C / 350°F / gas mark 4 for 20 minutes.
  10. Serve immediately.