Dolcelatte, tomatoleek nutty croustade
4 servings
Ingredients
| Quantity | Ingredient | |
|---|---|---|
| 175 | grams | Fresh wholemeal breadcrumbs; (6oz) |
| 50 | grams | Butter or margarine; (2oz) |
| 125 | grams | Grated Cheddar cheese; (4oz) |
| 125 | grams | Chopped mixed nuts; (4oz) |
| 1 | Clove garlic; finely chopped | |
| 50 | grams | Butter; (2oz) |
| 3 | Leeks; thickly sliced | |
| 25 | grams | Plain flour; (1oz) |
| 300 | millilitres | Milk; ( 1/2 pint) |
| 50 | grams | Dolcelatte cheese; roughly chopped |
| ; (2oz) | ||
| 4 | Tomatoes; deseeded and | |
| ; roughly chopped | ||
| Salt and ground white pepper | ||
| 50 | grams | Chopped mixed nuts; (2oz) |
| 4 | tablespoons | Fresh wholemeal breadcrumbs |
Directions
FOR THE FILLING
FOR THE TOPPING
Preheat the oven to 220 C, 425 F, Gas Mark 7.
Place breadcrumbs in a large bowl, rub in the butter then add the cheese, nuts and garlic.
Press the mixture into a 18 x 28cm (7 x 11 inch) tin. Cook in the preheated oven for 15-20 minutes.
Reduce the oven temperature to 180 C, 350 F, Gas Mark 4.
Melt the butter in a saucepan add the leeks and saute for 5 minutes. Stir in the flour.
Gradually blend in the milk, stirring continually. Bring to the boil, then reduce the heat to a simmer for 2-3 minutes.
Stir in the dolcelatte cheese and tomatoes and simmer for a further 2 minutes to melt the cheese. Add seasoning to taste.
Spoon the sauce over the breadcrumb base and sprinkle with nuts and breadcrumbs.
Place the croustade in the oven and cook for 20 minutes. Serve immediately with a crisp green salad.
Converted by MC_Buster.
NOTES : An alternative to a traditional quiche, with some interesting flavours.
Converted by MM_Buster v2.0l.