Savory Clafouti Recipes

SAVORY CLAFOUTIS WITH SUMMER VEGETABLES AND GOAT CHEESE

Steps:

• 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.

SAVORY CLAFOUTI

Steps:

• heat oven to 425.
• butter or oil a 2 quart au gratin or 7x11 pyrex dish.
• for the batter:.
• put cornstarch in a medium bowl.
• whisk in 1/2 c milk until smooth.
• whisk in eggs and egg yolks until smooth.
• gradually add remaining ingredients.
• (you can also mix this in a blender).
• for filling:.
• heat oil in a saute pan.
• add onions and red pepper, saute 2-3 minutes.
• add zucchini and mushrooms, saute until softened and liquid is gone.
• arrange the filling in the prepared dish.
• sprinkle with cheese and herbs.
• pour batter over all.
• bake until top is golden brown, and custard is set, 25-30 minutes.
• let it sit for 30 minutes before serving.

MUSHROOM AND PARMESAN CLAFOUTIS

Steps:

• If the mushrooms you are using are dried, the 20 minutes of passive time is needed to plump them up. Here's how: first, rinse the mushrooms well under cold water to clean; second, place mushrooms in a 2 cup liquid measuring cup. Add one cup of hot water and set aside for 20 minutes. Then carefully remove the mushrooms from the measuring cup.
• If the mushrooms are large, slice into bite-size pieces.
• Preheat the oven to 375 degrees (190 degrees Celsius).
• Mix together in a large bowl the filling: cream, eggs, egg yolks, half of the cheese and half the thyme. Add the mushrooms to the filling mixture and toss to coat the mushrooms evenly.
• On a baking sheet, lined with parchment paper, arrange your preferred gratin dishes. Dividing the batter evenly among the gratin dishes, top each with remaining cheese and thyme (see image).
• Bake until the batter has set and is golden and bubbling, about 30-35 minutes. The Clafoutis will rise like a soufflé, so be prepared to serve immediately (the below photograph was taken about 15 minutes after coming out of the oven and the rise has disappeared). Pair with a crisp green salad tossed with homemade vinaigrette and sprinkled with left-over shavings of Parmigiano-Reggiano..

SAVORY VEGETABLE CLAFOUTIS

Steps:

• 1. Preheat the oven to 350*. In a skillet over medium heat, melt 2 Tablespoons butter. Add leeks, and saute until soft, about 3 min utes. Raise the heat, add bell pepper and zucchini and cook 6 minutes. 2. In a bowl, combine the eggs, egg yolk, flour, cheese, milk, cream and parsley. Add salt and pepper and a pinch of nutmeg, and whisk. 3. Distribute the vegetables among 4 small, buttered baking dishes, and pour egg mixture over each one. Slice tomatoes into thin rounds and scatter them over each dish. Sprinkle with Parmigiano, and bake about 20 minutes until slightly golden on top.

MINI SAVORY CLAFOUTI

Steps:

• Position rack in the top third of the oven and preheat to 450°; butter muffing tins.
• Put the cornstarch in a medium bowl.
• Whisking steadily, slowly pour in 1/2 cup of milk, mixing until quite smooth. Whisk in whole eggs and yolks, mixing again until smooth and gradually rest of the milk, the cream, salt and cayenne.
• Put 1/2 tsp of the grated or crumbled cheese and and pinch of the fresh herbs into each of the muffing cup; add 2 tbsp of the batter.
• Bake for 15 to 18 minutes.

SAVORY CLAFOUTIS

Steps:

• Preheat oven to 350 degrees. Butter and flour a 9" pie dish or 8 individual baking ramekins.
• Whisk eggs and salt together until pale and thick.
• Sift flour and almonds together and fold into egg mixture. Stir in sour cream and milk.
• Spread cheese cubes, tomatoes, and olives over bottom of baking dish. Sprinkle basil leaves over the top.
• Pour batter over vegetables and cheese. Bake for 40 minutes (20 for ramekins), or until golden brown. Allow to sit for 15 minutes before cutting. Serve warm or at room temperature.

SAVORY CLAFOUTIS WITH CORN AND SWISS CHARD

Steps:

• Heat oven to 375 degrees. In large bowl, whisk together milk, crème fraîche, eggs, flour, parsley, dill, 1/2 teaspoon salt and 1/2 teaspoon pepper until smooth. Whisk in 3/4 cup Gruyère.
• Heat olive oil in a 9-inch oven-safe skillet over medium heat. Add leeks and sauté until they are soft and golden, about 10 minutes. Stir in corn, garlic and a pinch of salt; cook until garlic is fragrant and corn is tender, 2 to 3 minutes. Add chard leaves a handful at a time, and cook until they are wilted and tender, about 4 minutes. Season the mixture with 1/4 teaspoon salt and a few grinds of black pepper.
• Pour crème fraîche mixture over the corn and chard mixture, and then sprinkle the remaining Gruyère and the Parmigiano on top. Transfer skillet to oven and bake until custard is lightly set, about 40 minutes. Serve topped with a sprinkling of lemon juice and a pinch of red pepper flakes.