Ingredients
- 100g sourdough bread, ripped into small chunks
- 2 tbsp olive oil
- Pinch of salt
- 2 tbsp plant based butter
- 2 large leeks, thinly sliced with a mandolin
- 100ml white wine
- 2 tsp Dijon mustard
- 3 sprigs fresh thyme, leaves removed
- 1 x 180g pouch Merchant Gourmet Whole Chestnuts, roughly chopped
Instructions
- Preheat the oven to 220C (200C fan) and place the bread on a baking tray. Toss in olive oil and a pinch of salt and bake for 10 minutes or until crispy and golden. Set aside to cool.
- Heat the butter in a large pan and add the leeks. Toss to coat in the butter, then cook for 5 minutes, stirring often, until the leeks start to soften. Add the white wine and simmer on a high heat for 2-3 minutes until most of the liquid has reduced.
- Stir through the Dijon mustard, thyme and chestnuts, season well and cook for a further 5 minutes or until the leeks have reduced in size and are starting to turn golden in places.
- Serve with the croutons sprinkled on top.
3 comments
The receipe for the chestnut/mushroom/onion/creme fraiche tart is scrumptious. Trouble is, no oven temperature given for the 10 mins cooking. Had to guess!
The recipe on the back of the whole chestnut pack for the chestnut/onion/mushroom/creme fraiche tart is absolutely scrumptious. Trouble is, no oven heat suggested for the 10 min cook. Just guessed!!!
Instructions easy to follow