Sun Dried Tomato And Leek Timbales Recipes
SUN-DRIED TOMATO AND LEEK TIMBALES
These are cute, dainty little appetizers that would make an impressive presentation for a special occasion. I got this recipe from my sister who is fully vegetarian.
Provided by eatrealfood
Categories Vegetable
Time 1h
Yield 4 serving(s)
Number Of Ingredients 17
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.
Nutrition Facts : Calories 375.5, Fat 24.4, SaturatedFat 10, Cholesterol 144.1, Sodium 192.4, Carbohydrate 28.4, Fiber 2.8, Sugar 3.6, Protein 10
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