Pic of Leek and tomato crumble

Leek and tomato crumble

Show ingredients

Vegetarian mains

Leek and tomato crumble

Main Serves 4 55 min
Just as with sweet crumbles, this savoury version is very easy to make. Creamy and juicy, it's a tasty main course with a crisp green salad and a glass of white wine. If you like blue cheese, crumble a little in for added pungency.


  • 2 tbsp olive oil
  • 600g leeks, trimmed and sliced
  • 450g tomatoes, cut into wedges, seeds removed
  • 300ml veg stock
  • 300g cream cheese
  • 1 tsp dried thyme or 1 tbsp fresh thyme leaves
  • 150g butter
  • 275g plain flour
  • 150g Cheddar, grated
  • 100g chopped mixed nuts, toasted
  • salt and pepper


Prep time: 10 min
Cooking time: 45 min
  • Step 1

    Preheat oven to 190°C/Gas 5. In a large pan, heat the oil and gently fry the leeks for 8 minutes, until softened.
  • Step 2

    Add the tomatoes and cook for another 2 minutes. Add the stock, cream cheese and thyme.
  • Step 3

    Stir to combine, until the cream cheese has melted and you have a creamy sauce. Season to taste and transfer the mixture to a baking dish.
  • Step 4

    In a large bowl, rub together the butter and flour until it resembles fine breadcrumbs (or blitz in a food processor).
  • Step 5

    Add the cheese and nuts and sprinkle the mixture over the leeks. Bake for 20-30 minutes until the topping is golden.

You may also like…