SUN-DRIED TOMATO AND LEEK TIMBALES

Sun-Dried Tomato and Leek Timbales image

Provided by eatrealfood

Categories Vegetable

Time 1h

Yield 4 serving(s)

Number Of Ingredients 17

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3 ounces angel hair pasta
2 tablespoons butter
1 tablespoon olive oil
1 large leek, finely sliced
2 ounces sun-dried tomatoes packed in oil, drained and chopped
1 teaspoon dried oregano
2 eggs, beaten
1/2 cup light cream
3 tablespoons parmesan cheese, freshly grated
salt
fresh cracked pepper
1 tablespoon olive oil
1 small onion, finely chopped
2 garlic cloves, crushed
1 cup tomatoes, chopped
1 teaspoon mixed dried Italian herb seasoning
4 tablespoons dry white wine

Steps:

Cook pasta till al dente.
Preheat oven to 350°F.
Heat butter and oil, add leek and cook gently for 6-7 minutes until tender.
Add the sundried tomatoes and oregano and cook for a further 2 minutes.
Add the leek mixture to the pasta; and stir in the beaten eggs, cream and parmesan.
Season with salt and pepper and distribute evenly between four greased ramekins.
Place ramekins in a pan with enough water to reach halfway up their sides, and bake for 25-30 minutes or until set.
To make the tomato sauce - cook onion and garlic in olive oil until softened.
Add tomatoes, herbs and wine; cover and cook on medium heat for 20 minutes or until pulpy.
Blend till smooth or press through a sieve.
Turn out baked timbales by running a knife or spatula around the rim, and inverting gently onto a plate.
Pour over sauce and garnish with lettuce and lemon wedges.