A recipe from Claire Mazer which i found in The Guardian. Serve with some roast potatoes and perhaps cranberry sauce .
Ingredients
- 110 g fresh breadcrumbs
- 110 g nuts chopped or ground
- 1 garlic clove peeled and crushed
- 1 tsp chopped basil
- 1 tsp chopped rosemary
- 1 tsp oregano
- 50 g butter
- 110 g strong cheddar grated
- For the sauce:
- 50 g butter
- 4 leeks washed and finely chopped
- 2 tbsp chopped sage
- 1 small tub creme fraiche
- salt and black pepper
Servings:
Instructions
- Preheat the oven to 180C/350F/gas mark 4. Mix the breadcrumbs, nuts, garlic and herbs together in a bowl. Rub in the butter or process together in a food processor, then stir in the cheese. Press the mixture firmly into the base of an 20cm flan dish. Bake for 20 minutes until golden.
- 2 For the sauce, melt the butter in a frying pan and fry the leeks for about 10 minutes until soft. Add the sage and seasoning. Finally, add the creme fraiche until thick and bubbling.
- 3 Spread the leek sauce over the cooked croustade. Bake for a further 20 minutes. Serve.
Share this Recipe
Powered byWP Ultimate Recipe