Leek and tomato crumble recipe image

Print Leek and tomato crumble

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 & 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 & pepper


  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.
  2. Add the tomatoes and cook for another 2 minutes. Add the stock, cream cheese and thyme.
  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.
  4. In a large bowl, rub together the butter and flour until it resembles fine breadcrumbs (or blitz in a food processor).
  5. Add the cheese and nuts and sprinkle the mixture over the leeks. Bake for 20-30 minutes until the topping is golden.
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