Creamy Leek Croustade
A nutty wholemeal crumb base topped with a creamy leek and tomato sauce.
Ingredients
Base
- Fresh wholemeal breadcrumbs: 350g
- Butter or margarine: 100g
- Cheddar cheese: 200g, grated
- Mixed nuts: 200g, chopped
- Mixed herbs: 1/2 tsp (2.5 ml)
- Garlic clove: 2, crushed
Sauce
- Medium-sized leeks: 6
- Tomatoes: 8
- Butter or margarine: 100g
- Wholemeal flour: 50g
- Milk: 568ml
- Salt & pepper: to taste
- Fresh wholemeal breadcrumbs: 8 tbsp (60 ml)s
Method
- Base: Put the breadcrumbs in a basin, rub in the butter, then add the remaining ingredients.
- Press the mixture into an 11 x 7" (28 x 18 cm) tin.
- Bake in the oven at 220°C (425°F/Mark 7) for 15-20 minutes, until golden brown.
- Sauce: Meanwhile, slice the leeks and chop the tomatoes.
- Melt the butter in a saucepan.
- Sauté the leeks for 5 minutes, then stir in the flour.
- Add the milk, stirring constantly, then bring to the boil and reduce the heat to a simmer.
- Add the remaining ingredients, except the breadcrumbs, and simmer for a few minutes to soften the tomatoes.
- Check the seasoning.
- 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.
- Serve at once.