Baked leek and emmental crumble
Photo: Ryan Bartley
This savoury version of crumble is easy to make and warming for the unseasonably cold temperatures we have been enduring.
For the crumble:
125g flaked almonds
250g butter, cubed
For the leek and cheese sauce:
4 large leeks, sliced into 1cm rounds
4 large eggs, beaten
300ml crème fraiche
200g grated emmental
Salt and pepper
Preheat oven to 200°C.
Mix the flour and almonds in a bowl and season.
Adding a few cubes of butter at a time rub the butter into the flour and flaked almonds, until the mixture roughly resembles breadcrumbs.
Wash the leeks and steam or boil them for 5 minutes until tender. Drain well.
In a separate bowl, mix the eggs with the crème fraiche and emmental.
Season with salt and pepper and nutmeg — if you like.
Add the drained leeks and mix well.
Put the cheesey leek mixture in a 25-30cm oven dish and top up with the crumble mix.
Cook in the oven at 200°C for 30 minutes.