CONTEST SIDE DISH: Croustade of Leeks

CROUSTADE OF LEEKS
Adapted by BumbleBeeBoogie

1 cup Japanese Panko dried bread crumbs
1/2 cup almonds or other ground nuts, finely ground in a food processor
1 small onion, peeled and finely chopped
1 garlic clove, peeled and finely minced
6 tablespoons butter, softened
salt and freshly ground black pepper, to taste

Preheat the oven to 350F.

In a bowl, mix together the bread crumbs, ground almonds, onion, garlic and the softened butter. Season well with the salt and pepper. The mixture should hold together like a crumbly pastry. Press the mixture into the base of an 8-inch loose-bottomed tart pan. (Spring form pan) Bake for 20 minutes, until golden-brown and crisp. Set aside

1 pound leeks, cleaned and sliced
1-1/4 cups sour cream
2/3 cup almonds, or other nuts, slivered; reserve a few slivered almonds for garnishing
freshly grated nutmeg
paprika

Meanwhile, thoroughly clean the leaks by cutting the green stem parts in half; slightly spread the layers apart under running cold water to remove any traces of sand or dirt.

In a saucepan over high heat, cook the leeks in lightly salted boiling water for about 10 minutes; drain well. Add 1/2 of the sour cream, the slivered almonds, the salt, pepper and nutmeg. Spread the leek mixture on top of the baked croustade. Sprinkle the top with paprika.

Return the croustade to the oven for 10 to 15 minutes, to heat through. Remove from the pan and serve on a warmed plate. Scatter the reserved slivered almonds over the top. Serve the rest of the sour cream separately, in a small bowl or pitcher. Serves 4 to 6.