Creamy Leek Croustade

Put the breadcrumbs in a basin, rub in the butter, then add the remaining ingredients. Press the mixture into a 11x7", (28x18cm) tin. Bake in the oven at 220c, (425f, mark 7) for15-20 minutes, untill golden brown. Meanwhile, slice the leeks and chop the tomatoes. Melt the butter in a saucepan. Saute the leeks for 5 minutes, then stir in the flour. Add the milk, stirring constantly, then bring to the boil, reduce heat to a simmer. Add the remaining ingredients, except the breadcrumbs, and simmer for a few minutes to soften the tomatoes. Check seasoning. Spoon the vegatable mixture over the base, sprinkle with the breadcrumbs and heat through in the oven at, 180c, (350f, mark 4) for 20 minutes. Serve at once, serves 4.