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Creamy Leek Croustade
6oz (175g) fresh wholemeal breadcrumbs
2oz (50g) butter or margarine
4oz (100g) cheddar cheese, grated
4oz (100g) mixed nuts, chopped
1/2 tsp, (2.5 ml) mixed herbs
1 garlic clove, crushed
3 medium sized leeks
4 tomatoes
2oz (50g) butter or margarine
1oz (25g) 100% wholemeal flour
1/2 pint (284 ml) milk
salt and pepper to taste
4 tbsp (60ml) fresh wholemeal breadcrumbs
Put the breadcrumbs in a basin, rub in the butter, then add the
remaining ingredients. Press the mixture into a 11x7", (28x18cm)
tin. Bake in the oven at 220c, (425f, mark 7) for15-20 minutes,
untill golden brown. Meanwhile, slice the leeks and chop the
tomatoes. Melt the butter in a saucepan. Saute the leeks for 5
minutes, then stir in the flour. Add the milk, stirring constantly,
then bring to the boil, reduce heat to a simmer. Add the remaining
ingredients, except the breadcrumbs, and simmer for a few minutes
to soften the tomatoes. Check seasoning. Spoon the vegatable
mixture over the base, sprinkle with the breadcrumbs and heat
through in the oven at, 180c, (350f, mark 4) for 20 minutes. Serve
at once, serves 4.
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Leek Croustade 02