Step 1 – Preheat the oven to 200C / 180C fan / gas 6.
Step 2 – Put a large pan on a medium heat with the butter, add the leeks and sauté for 5 minutes until they start to soften. Turn the heat down to low and cook for another 5 minutes, with the lid on, until soft.
Step 3 – Slice the bread into 2cm cubes and place in a bowl. Drizzle with 1 teaspoon of olive oil and season with sea salt and freshly ground black pepper. Toss everything together and scatter the bread on a baking tray, lined with baking parchment. Place the tomato halves on another baking tray, lined with baking parchment. Bake the bread and tomatoes for 10-12minutes.
Step 4 – In a jug, whisk together the milk, cream, eggs, ground nutmeg and Dijon mustard.
Step 5 – Place the leeks, tomatoes and bread cubes in a bowl and mix together, until well combined.
Step 6 – In an ovenproof dish, scatter a layer of grated cheese, then add a layer of the leek mixture. Top with more cheese and then another layer of the leek mixture and finish off with a final layer of cheese. Pour over the milk mixture and leave to stand for 10 minutes.
Step 7 – Place in the oven to bake for 30-40 minutes until golden and crisp.
Step 8 – When baked, sprinkle with fresh thyme and serve with a fresh green salad.
Easy swaps
Swap the tomatoes for roasted red peppers, adding a slightly sweeter and smokier taste to the bake, or mushrooms for a more earthy flavour
Seeded granary bread gives a great rustic texture alongside the leeks and tomatoes; or swap for brioche or challah which will give a different texture and flavour.
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