Leek Croustade Recipes

LEEK CROUSTADE

Steps:

• 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.