Croustade of Leeks
2/3 cup almonds, or other nuts, slivered
1 cup bread crumbs
1/2 cup ground almonds or other finely ground nuts
1 small onion, peeled and grated
1 garlic clove, crushed
6 tbsp butter, softened
salt and black pepper
1 pound leeks, cleaned and sliced
1 1/4 cups sour cream
Preheat the oven to 350F.
Reserve a few of the slivered almonds for garnishing. Mix together
the bread crumbs, ground and remaining slivered almonds, or other
nuts, onion, garlic and the softened butter. Season well with salt
and pepper. The mixture should hold together like a crumbly pastry.
Press the mixture into the base of an 8-inch loose-bottomed tart
pan. (Spring form pan) Bake for 20 minutes, until golden-brown
and crisp. Meanwhile, cook the leeks in lightly salted boiling
water for about 10 minutes, then drain well and add half of the
sour cream,the salt,pepper and nutmeg.
Spoon the leek mixture on top of the croustade. Sprinkle with
paprika. Return the croustade to the oven for 10 - 15 minutes, to
heat through, then remove from the pan and serve on a warmed plate.
Scatter reserved slivered almonds over the top. Serve the rest of
the sour cream separately, in a small bowl or pitcher.