Creamy Leek Croustade

A nutty wholemeal crumb base topped with a creamy leek and tomato sauce.

Ingredients

Method

1. Base: Put the breadcrumbs in a basin, rub in the butter, then add the remaining ingredients.
2. Press the mixture into an 11 x 7" (28 x 18 cm) tin.
3. Bake in the oven at 220°C (425°F/Mark 7) for 15-20 minutes, until golden brown.
4. Sauce: Meanwhile, slice the leeks and chop the tomatoes.
5. Melt the butter in a saucepan.
6. Sauté the leeks for 5 minutes, then stir in the flour.
7. Add the milk, stirring constantly, then bring to the boil and reduce the heat to a simmer.
8. Add the remaining ingredients, except the breadcrumbs, and simmer for a few minutes to soften the tomatoes.
9. Check the seasoning.
10. Spoon the vegetable mixture over the base, sprinkle with the breadcrumbs, and heat through in the oven at 180°C (350°F/Mark 4) for 20 minutes.
11. Serve at once.