According to Rachel Khoo, savoury clafoutis are se very fashionable dish in Paris. I don’t know how accurate Rachel’s trend monitoring is, but the idea made immediate sense for me:
Instead of sugar and apples, pears or cherries, use savoury ingredients such as goats’ cheese, cherry tomatoes, Swiss chard, a pinch of rosemary, a spoon full of mustard and a drizzle of chilly oil.
Or, if you want to think of in in another way, you can think of it as a quiche without the base. To compensate for the lost support offered by the shortcrust base, you add two spoon full of white flour to the mix – e voila! a savoury clafoutis. Even less work than a quiche, and just as good. Here’s how it goes:
Make 1 1/2 pint of a mix from crème fraiche, yogurt, milk, double cream. Add 4 eggs and two extra egg yolks. Make sure to have at least 100ml milk and 100ml double cream in the mix, and don’t make it too lean.
Whisk in 80g of white flour, a teaspoon of good mustard, salt and black pepper to taste.
Pre-heat the oven to 180C and line your favourite baking dish with backing paper. I use a 28cm dish, 3cm deep.
Find all suitable leftovers: Dice or crumble goats cheese, blue cheese, Reblochon or Gruyere cheese. Add cherry tomatoes, olives if you like, Swiss chard. Asparagus might work, roasted peppers most certainly will. Be inventive! Add a sprinkle of rosemary, then pour the batter over it.
Shake the dish a few times to let trapped air escape, then decorate the top with some slices of tomato. I add a generous drizzle of chilly-infused olive oil, but that might not be to everyone’s taste.
Bake at 180C for approximately 45 minutes. The time varies with the depth of your dish and the temperature of the batter when you start. It is ready when it has risen over the entire diameter of the baking dish, bubbles a little (mostly towards the edges), and has a lovely golden colour.
Remove from the heat, and let cool down in stages: first, leave on the counter, in the tray, for about 10 minutes. Then, lift the whole thing out of the tray with the paper, and put it on a cooling rack. Another 10 minutes later, see if you can remove the paper, so that the bake doesn’t get water-logged from the trapped steam.
Serve luck-warm or cold. It’s lovely, it’s like a quiche, but it doesn’t even require making a base: A Saturday lunch winner!
- Baked Goats Cheese and Cherry Tomato Tart (pravings.com)
- Clafoutis with peaches & lavender: a Provencal dream (kitchen-memories.com)
- Ingredient of the week: cherries (blogs.canada.com)
- Savoury Cherry Tomato Clafoutis with Basil, Goat’s Cheese and Courgette Blossom (foodblogandthedog.wordpress.com)