Leek Croustade

Recipe by Mrs B
MAKE IT SHINE! ADD YOUR PHOTO
READY IN: 50mins
SERVES: 4-6
YIELD: 1 pie
UNITS: US

INGREDIENTS

Nutrition
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DIRECTIONS

  • Preheat the oven to 350F, 180C; lightly grease an 8 inch pie or flan dish.
  • Place the bread crumbs, ground almonds and walnut pieces in a food processor and 'pulse' together until the walnuts are chopped small and an even crumb mixture is achieved; with the processor running slowly, pour the olive oil then the water down the feeding tube; process until the ingredients are well mixed and start to ball together as a 'dough'.
  • Spoon the mix into the pie dish and using the back of a spoon, press the mix evenly over the base and up the sides; bake for about 10 minutes, until the crust starts to brown.
  • Meanwhile, clean and slice the leeks (I like them cut in half lengthways then sliced 1/4 inch thick); in a large pan, cook the leeks gently in the oil, until they are just tender; spread the leeks evenly over the baked base.
  • Next make a white sauce: melt the butter in a saucepan, stir in the flour and mix well together (a balloon whisk is great for this); slowly add the milk and keep stirring until the sauce thickens and starts to bubble; season the sauce.
  • Pour the white sauce over the leeks then sprinkle the cheese over the top; return the pie to the oven and bake for 25-30 minutes, or until the top is golden brown and bubbling.
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