Greening Austin Daily

Recipe Tuesday – Leek and Tomato Timbales

25th May, 2010 - Posted by katherine - No Comments

I also got this recipe from my vegetarian cookbook that I wrote about in my last recipe.  After the last recipe I made, I had a lot of leek leftover and wanted to find an easy recipe that would use some of it up, and found this one:

Ingredients:

• 3 oz angle hair pasta
• 2 tbs butter
• 1 tbs olive oil
• 1 large leek, sliced finely
• 2 oz sun-dried tomatoes (I didn’t have these, and substituted 1 diced roma tomato and it came out fine)
• 1 tsp dried oregano
• 2 eggs, beaten
• 1/3 cup light cream
• 1 tbs finely grated Parmesan

Directions:

1. Cook pasta about 3 minutes, to al dente; drain and rinse in cold water
2. Heat butter and oil in skillet, add leek and gently cook until soft, about 5 minutes. Add the tomato and oregano and cook for 2 minutes, then remove from heat
3. Add the leek to to pasta, and stir in eggs, cream, and cheese. Season. Divide between 4 greased ramekin dishes.
4. Place dishes in roasting pan with enough warm water to come halfway up their sides. Bake in preheated oven at 350 for 30 minutes.
5. Remove by loosening with small knife around edges of ramekin and then turn out.  I served them with one 14 oz can of diced tomatoes I had warmed in a small skillet with some sautéed onions and garlic, and I topped them with some more cheese.