Creamy Leak & Mushroom Croustade recipe

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Creamy Leak & Mushroom Croustade

Ingredients
Pastry
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.
Filling
2 Leeks, finely chopped.
1 tblsp. Ground black pepper
½ pint Soya milk.
4 oz. Mushrooms, sliced
1 tblsp. ground nutmeg
1 tblsp. Tamari.
2 tblsps. Olive oil.
2 oz. Wholemeal or rice flour.



Instructions

For Pastry
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
For filling
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.

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