175 g/6 oz wholemeal breadcrumbs
50 g/2 oz margarine
50 g12 oz chopped mixed nuts
1 small onion, grated
2 X 15 ml spoons/2 tbsp Parmesan cheese
2 x 15 ml spoons/2 tbsp sunflower seeds
1 x 5 ml spoon/ 1 tsp sesame seeds
grated rind of 1/2 lemon
Filling
25 g/1 oz margarine
225 gI8 oz flat mushrooms,
sliced
1 large courgette, sliced
450 g/ 1 lb tomatoes, skinned and sliced
juice of 1/2 lemon
salt and freshly ground black pepper
Methods:
Pre-heat the oven to 190°C/375°F/ gas 5.
For the croustade, rub the margarine into the breadcnimbs. Mix in the remaining ingredients. Press half of the mixture into a greased ovenproof dish.
To make the filling, melt the margarine in a pan and gently fry the mushrooms and courgettes until tender. Place on top of the croustade base and top with a layer of sliced tomatoes. Sprinkle over the lemon juice and season to taste. Top with remaining croustade mixture and press down firmly. Bake for 30 minutes, until golden.
Variations
Leek croustade
Replace filling with 1 quantity Leek in Cheese Sauce.
Broccoli croustade
Omit fried mushrooms and courgettes and replace with 450 g/1 lb steamed broccoli