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Sun-Dried Tomato and Leek Timbales

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“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.”

Ingredients Nutrition


  1. Cook pasta till al dente.
  2. Preheat oven to 350°F.
  3. Heat butter and oil, add leek and cook gently for 6-7 minutes until tender.
  4. Add the sundried tomatoes and oregano and cook for a further 2 minutes.
  5. Add the leek mixture to the pasta; and stir in the beaten eggs, cream and parmesan.
  6. Season with salt and pepper and distribute evenly between four greased ramekins.
  7. Place ramekins in a pan with enough water to reach halfway up their sides, and bake for 25-30 minutes or until set.
  8. To make the tomato sauce - cook onion and garlic in olive oil until softened.
  9. Add tomatoes, herbs and wine; cover and cook on medium heat for 20 minutes or until pulpy.
  10. Blend till smooth or press through a sieve.
  11. Turn out baked timbales by running a knife or spatula around the rim, and inverting gently onto a plate.
  12. Pour over sauce and garnish with lettuce and lemon wedges.

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