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Ingredients
- 75g ground almonds
- 125g fresh white breadcrumbs
- 1 clove garlic, finely chopped
- 50g Cheddar cheese, grated
- 2 tablespoons fresh rosemary, finely chopped
- 3 tablespoons olive oil
- 250g broccoli, broken into florets
- 250g leeks, cut into 1cm slices
- 25g butter
- 25g plain flour
- 300ml semi-skimmed milk
- Freshly ground black pepper
- ½ x 260g jar grilled artichokes in olive oil, halved
- 50g Cheddar cheese, grated
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Method
- Preheat the oven to 200°C, gas mark 6.
- To make the croustade, mix the ground almonds with the breadcrumbs, garlic, cheese, rosemary and oil until the mixture binds together.
- Press the croustade mixture into the base of a 20.5cm flan ring or dish and bake in the oven for 15-20 minutes.
- Meanwhile, cook the broccoli and leeks in boiling water until 'al dente' (just cooked).
- Melt the butter in a small pan and stir in the flour. Beat well over a low heat and then gradually add the milk, stirring continuously bring to the boil, add pepper to taste.
- Arrange the broccoli, leeks and artichokes in the croustade base, pour over the sauce and sprinkle on the cheese.
- Return to the oven for 7-10 minutes until golden brown.
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