Dolcelatte, tomatoleek nutty croustade

Yield: 4 servings

Measure 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 \N Clove garlic; finely chopped
50 grams Butter; (2oz)
3 \N Leeks; thickly sliced
25 grams Plain flour; (1oz)
300 millilitres Milk; ( 1/2 pint)
50 grams Dolcelatte cheese; roughly chopped
\N \N ; (2oz)
4 \N Tomatoes; deseeded and
\N \N ; roughly chopped
\N \N Salt and ground white pepper
50 grams Chopped mixed nuts; (2oz)
4 tablespoons Fresh wholemeal breadcrumbs

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.

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