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Leek, Broccoli and Artichoke Croustade

ingredients

serves: 6
75 g ground almonds
125 g fresh white breadcrumbs
1 clove garlic, finely chopped
50 g Cheddar cheese, grated
2 tbsp fresh rosemary, finely chopped
3 tbsp olive oil
250 g broccoli, broken into florets
250 g leeks, cut into 1 cm slices
25 g butter
25 g plain flour
300 ml semi-skimmed milk
1/2 x 260 g jar grilled artichokes in olive oil, halved
50 g Cheddar cheese, grated
salt and freshly ground black pepper

method

1. Preheat the oven to 200°C, 400°F, Gas Mark 6.

2. To make the croustade, mix the ground almonds with the breadcrumbs, garlic, cheese, rosemary and oil until the mixture binds together.

3. Press the croustade mixture into the base of a 20 cm flan ring or dish and bake in the oven for 15-20 minutes.

4. Cook the broccoli and leeks in lightly salted boiling water until 'al dente' (just cooked).

5. To make the sauce, melt the butter in a small pan, remove from the heat and stir in the flour.

6. Gradually add the milk and stirring continuously bring to the boil, add seasoning to taste.

7. Arrange the broccoli, leeks and artichokes in the croustade base, pour over the sauce and sprinkle on the cheese.

8. Return to the oven for 7-10 minutes until golden brown.

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