Creamy Leek Croustade
Ingredients
Serves 2
Base
- 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
Sauce
- 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
- Put the breadcrumbs in a basin, rub in the butter then add the remaining ingredients.
- Press the mixture into an 11″ x 8″ tin.
- Bake in the oven at 220°C / 425°F / gas mark 7 for 15-20 minutes until golden brown.
- Meanwhile, slice the leeks and chop the tomatoes.
- Melt the butter in a saucepan.
- 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.
- Add all the remaining ingredients except the breadcrumbs, and simmer for a few minutes more to soften the tomatoes.
- Season to taste.
- 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.
- Serve immediately.