Creamy Leak & Mushroom Croustade
1 oz. soya margarine.
4 oz. ground hazelnuts. .
2 garlic cloves, crushed.
2 tblsps. olive oil.
4 oz. soft brown breadcrumbs.
2 oz. finely chopped almonds
1 tsp. tarragon.
2 Leeks, finely chopped.
1 tblsp. Ground black pepper
Â½ pint Soya milk.
4 oz. Mushrooms, sliced
1 tblsp. ground nutmeg
1 tblsp. Tamari.
2 tblsps. Olive oil.
2 oz. Wholemeal or rice flour.
Melt the margarine & oil together
Mix all the ingredients thoroughly.
Press into a greased ovenproof cake tin or flan dish. Use the back of a spoon to press it down firmly.
Bake for 15 minutes 250ºC/450ºF/Gas Mark 8
Sauté the leeks & mushrooms in the oil with the pepper & nutmeg.
Cover & cook over a low heat for 10 minutes.
Stir in the flour & slowly add the milk, stirring all the time.
Simmer gently to thicken.
Spoon the mixture onto the croustade base.
Splash the top with a little olive oil & tamari.
Bake in the oven for about 10 minutes.