Leek crumble
This crumble bridges the gap between the end of summer and start of autumn, with vivid cherry tomatoes as well as hearty, creamy ingredients
SERVES
4
PEOPLE
PREP TIME
10
MINUTES
COOKING TIME
35
MINUTES
Ingredients
2-3 large leeks, green parts discarded, cut into thick slices
60g butter
250g cherry tomatoes on the vine
small handful of fresh basil leaves
200ml of double cream
For the crumble:
250g cream flour
125g cold butter
80g hard goat’s cheese, grated
a few sprigs of thyme, leaves only
a small handful of parsley, finely chopped
Method
Preheat the oven to 200°C.
In a large bowl, rub together the flour and butter until you have a breadcrumb like consistency. Add in the cheese, thyme and parsley until you have a nice crumble. You can make this ahead and keep it covered in the fridge. Be mindful not to allow the butter get too warm and melty.
In a medium sized casserole or oven proof pan, cook the leeks in the butter over a medium heat. Allow the leek to soften but not take on any colour. Season generously with salt and freshly cracked black pepper. Lower the heat a little and add the cream and basil leaves stirring everything around for a minute or two before taking off the heat. Scatter the crumble over the creamy leeks and place the tomatoes to one side, seasoning them with a little sea salt.
Place in the oven 35 to 40 minutes until the crumble is golden brown and the tomatoes are blistering and oozing out. The cream should be bubbling up around the edges.
Serve into bowls as a lunch or eat straight from the casserole with some crusty white bread to mop up all the creamy mixture.
