Recipe for Dolcelatte, Tomatoleek Nutty Croustade 
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Yield:
4 servings
Ingredients:
Amount Ingredient
175 gm Fresh wholemeal breadcrumbs, (6oz)
50 gm Butter or margarine, (2oz)
125 gm Grated Cheddar cheese, (4oz)
125 gm Chopped mixed nuts, (4oz)
1 x Clove garlic, finely chopped
----------------- FOR THE FILLING ----------------
50 gm Butter, (2oz)
3 x Leeks, thickly sliced
25 gm Plain flour, (1oz)
300 ml Milk, ( 1/2 pint)
50 gm Dolcelatte cheese, roughly chopped (2oz)
4 x Tomatoes, deseeded and roughly chopped
Salt and ground white pepper
----------------- FOR THE TOPPING ----------------
50 gm Chopped mixed nuts, (2oz)
Instructions:
Instructions: Preheat the oven to 220 C, 425 F, Gas Mark 7.

Place breadcrumbs in a large bowl, rub in the butter then add the cheese, nuts and garlic.

Press the mixture into a 18 x 28cm (7 x 11 inch) tin. Cook in the preheated oven for 15-20 minutes.

Reduce the oven temperature to 180 C, 350 F, Gas Mark 4.

Melt the butter in a saucepan add the leeks and saute for 5 minutes. Stir in the flour.

Gradually blend in the milk, stirring continually. Bring to the boil, then reduce the heat to a simmer for 2-3 minutes.

Stir in the dolcelatte cheese and tomatoes and simmer for a further 2 minutes to melt the cheese. Add seasoning to taste.

Spoon the sauce over the breadcrumb base and sprinkle with nuts and breadcrumbs.

Place the croustade in the oven and cook for 20 minutes. Serve immediately with a crisp green salad.

NOTES : An alternative to a traditional quiche, with some interesting flavours.

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