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Baked leek and emmental crumble

Prep:

Cook:

Serves:

Photo: Ryan Bartley
Photo: Ryan Bartley

    This savoury version of crumble is easy to make and warming for the unseasonably cold temperatures we have been enduring.

    INGREDIENTS
    For the crumble:
    250g flour
    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
    Nutmeg, optional

    Method

    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.

    Set aside.

    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.

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