This lively recipe comes from a favorite recent cookbook, “Roast Chicken and Other Stories,” and uses the fresh vegetables from the farmers market.
1 1/2 cups heavy cream
8 leeks, about thumb thickness, or 3 large leeks, trimmed washed and cut diagonally in 1/2-inch slice
4 ripe tomatoes, peeled, seeded and cut into thick slices
4 sprigs of mints, leaves only, chopped
1/2 clove garlic, peeled and finely chopped
Salt, to taste
Pepper, to taste
Preheat oven to 375 degrees.
Bring cream to a boil and simmer to reduce by one third.
Cook the leeks in fiercely boiling salted water for 3-4 minutes. Drain well.
Divide leeks and tomatoes evenly into 4 lightly buttered ramekins or oven-proof dishes.
Add the mint and garlic to the reduced cream and season with salt and pepper. (The cream will reduce slightly more during baking, so be sparing with the salt.) Ladle cream over the leeks and tomatoes.
Bake for 20 minutes or until top is scorched with golden brown flecks.
Adapted from “Roast Chicken and Other Stories,” by Simon Hopkinson with Lindsey Barcham.