Savory Clafoutis with Summer Vegetables and Goat Cheese
Prep
Cook
Total
Yield 6 servings
A twist on a classic French dessert, this easy and elegant savory clafoutis colorfully highlights summer vegetables. Great for brunches and picnics!
Ingredients
For the roasted vegetables
- 2 small zucchini (about 8 oz/225 g each), diced into 3/4-in (2 cm) cubes
- 1 small eggplant (about 6 oz/170 g), diced into 3/4-in (2 cm) cubes
- 1 tbsp (15 ml) extra-virgin olive oil
- 1/2 tsp (2 ml) kosher salt, or fine sea salt
- Freshly ground black pepper
For the savory clafoutis
- 4 large eggs
- 1/2 cup (125 ml) milk
- 1/2 cup (125 ml) heavy cream (35% m.f.)
- 1/4 tsp (1 ml) kosher salt, or fine sea salt
- 1/2 cup (125 ml) all-purpose flour, sifted
- 1/4 cup (60 ml) chopped mixed fresh herbs (basil, Italian parsley, oregano, tarragon, etc.)
- 1 tbsp (15 ml) minced chives
- 10 large stem-on cherry tomatoes (look for cherry tomatoes sold “on the vine”), or any other type of cherry tomatoes (use more if choosing smaller-sized cherry tomatoes)
- 1 log (about 6 oz/170 g) Sainte-Maure goat cheese, or another type of log-style goat cheese, sliced into 8 rounds
- 1/4 cup (60 ml) toasted sliced almonds
Instructions
Preheat the oven to 450°F (220°C). Line a baking sheet with parchment paper. Spread the diced zucchini and eggplant over the baking sheet, then drizzle with the olive oil and season with salt and pepper. Stir to coat the vegetables with the oil, then roast for 10 minutes. Remove from the oven and let rest while you prepare the savory clafoutis.
Lower the oven temperature to 350°F (175°C). Oil a 9-inch (23-cm) springform pan, then line with a large square of parchment paper, carefully pushing it to the bottom of the pan and pressing against the sides so they are covered to the top of the pan.
In a large mixing bowl, beat the eggs, milk, cream, and salt together. Add the sifted flour and whisk to incorporate. Stir in the fresh herbs and chives.
Scatter the roasted zucchini and eggplant over the bottom of the prepared springform pan. Give the savory clafoutis batter another quick whisk, then pour over the roasted vegetables. Dot the clafoutis with the cherry tomatoes, stem side up, then tuck slices of goat cheese in between.
Bake the savory clafoutis for 30 minutes, or until puffed and golden brown. Transfer to a wire rack and let cool to room temperature.
SERVING
Sprinkle the cooled savory clafoutis with toasted sliced almonds. Slice and serve with a leafy green salad.
STORAGE
Store leftover savory clafoutis in an airtight container. Reheat slices in a low oven (300°F/150°C) before serving.
Courses Brunch, Lunch, Picnics, Potlucks
Cuisine French
Recipe by Food Nouveau at https://foodnouveau.com/recipes/breakfast-brunch/savory-clafoutis/