Creamy baked leeks with apple, thyme and goat’s cheese

Creamy baked leeks with apple, thyme and goat’s cheese

By
From
Roasting Tray Magic
Serves
4
Cooking time
70 mins
Photographer
Faith Mason

Leeks, apple, cheese and cream parked in the same roasting tray is a very good thing indeed. This makes a fantastic meal served with a crunchy green salad dressed with a sharp vinaigrette.

Ingredients

Quantity Ingredient
1 tablespoon unsalted butter, plus extra for greasing
500g leeks, trimmed, rinsed and cut into 1-cm coins
sea salt
freshly ground black pepper
2 tablespoons olive oil
1 large egg
200ml single cream
200ml vegetable stock
2 garlic cloves, crushed
100g soft goat’s cheese
20g grated parmesan cheese
small handful thyme leaves
1 eating apple
150g ciabatta, torn into bite-sized pieces
30g finely grated cheddar cheese

Method

  1. Preheat the oven to 180°C and butter a 30 x 20 x 5-cm roasting tray.
  2. Place the leeks in the tray, season generously with salt and pepper and toss with the olive oil. Dot the 1 tablespoon butter over the leeks, add a splash of water and cover tightly with foil. Bake for 30 minutes, shaking the tray occasionally.
  3. Meanwhile, stir all the remaining ingredients, except the apple, ciabatta and Cheddar, together in a jug.
  4. When the leeks are done, peel, quarter and core the apple. Slice each quarter into the roasting tray. Add the ciabatta and toss to combine. Pour over the cream mixture and turn the bread to coat. Sprinkle over the Cheddar and bake for another 30 minutes until golden. Serve immediately.
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