Leek Croustade

• CROUSTADE
• 100 g breadcrumbs
• 100 g ground almonds
• 50 g walnut pieces
• 2 tablespoons olive oil (plus extra for greasing the pie dish)
• 50 ml water
• FILLING
• 2 large leeks
• 1 tablespoon olive oil
• 25 g butter
• 2 tablespoons cornflour
• 300 ml milk
• 75 g cheddar cheese, grated
• seasoning, and (a pinch of dried dill works well) or herbs (a pinch of dried dill works well)

1. Preheat the oven to 350F, 180C; lightly grease an 8 inch pie or flan dish.
2. 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'.
3. 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.
4. 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.
5. 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.
6. 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.

croustade, breadcrumbs, ground almonds, olive oil, water, filling, leeks, olive oil, butter, cornflour, milk, cheddar cheese, dill works well

Taken from www.food.com/recipe/leek-croustade-123627 (may not work)