Leek and Olive Gratin

a tasty autumn supper

By Melanie Matthews

Photo: Illustrative image for the 'Leek and Olive Gratin' page

Leek and olive gratin. 

  • 2 tbsp olive oil 
  • 1 large onion sliced 
  • 5 leeks 
  • 2 cloves garlic crushed 
  • 1 x 400g can of chopped tomatoes 
  • 1 x 200g can of butter beans 
  • 1/2 tsp dried marjoram/oregano 55g pitted black olives halved   

Topping 

  • 110g wholemeal breadcrumbs 
  • 1 tbsp chopped parsley 
  • 55g butter melted   

Fry onion in oil until soft, add sliced leeks and cook for further 5 mins then add garlic for 1 further minute. Stir in tomatoes, butter beans and oregano. Simmer gently for about 20 minutes until the leeks are tender and the mixture reduced. Stir in olives and season with salt and pepper. Put mixture into a shallow oven proof dish.  Mix all the topping ingredients together and spread over the leeks. Bake in a hot oven to heat through and crisp the topping.

This page was added by Melanie Matthews on 17/11/2011.