tomato croissant pudding with rocket coulis
A savoury dish best served with a red wine…
6 leeks, finely slicedolive oil1T chilli paste500ml cream500ml milk3 jumbo eggs6 egg yolkssalt and black pepper8 plain croissants200g Rosa tomatoes, halved80g sun-dried tomatoes4 cups rocket250ml olive oil1 garlic clove
Compiled by Raphaella Frame Recipes and styling by Clare and Fiona Ras Food production Susan GreigFood styling Raphaella Frame Decor styling Retha Erichsen, Mariette Theron Photographs Graeme Borchers, Angela Buckland, Elsa Young
Recommended wine pairing: Luddite Shiraz 2006 – TG
1T lemon juice
Line a 22cm springform cake tin on the outside with foil to prevent leakage. Sauté the leeks in olive oil until softened and add the chilli paste. Beat the cream, milk and eggs and egg yolks together, season with salt and black pepper, and add the leeks.
Cut the croissants in half and arrange a layer of the bottom halves on the base of the tin. Scatter a few Rosa tomatoes and sun-dried tomatoes over the croissant layer and cover with a little egg mixture. Continue to build the layers until the tin is full, finishing with the top halves of the croissants, and pour over any remaining egg mixture. Bake at 180°C for 20 to 25 minutes until cooked through and the top begins to brown.
In a blender, blitz the rocket, olive oil, garlic and lemon juice together to make a paste, thinning with two to four tablespoons of water. Serve the rocket coulis drizzled over slices of the warm croissant pudding.
This recipe is from the February 2011 House and Leisure Food issue.