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
from fine cooking, this is a wonderful recipe to adapt to your personal tastes. this recipe is vegetarian, but you can add meats, change the type of cheese and use vegetables that you have on hand- be creative. I made this for the break fast last week end, and my guests just loved it.
Provided by chia2160
Categories Peppers
Time 1h15m
Yield 6 serving(s)
Number Of Ingredients 19
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.
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.
SAVORY CLAFOUTIS
Cheeses and herbs with tomato and black olives make this a special clafoutis for a luncheon, light supper, or appetizer.
Provided by KathyP53
Categories Lunch/Snacks
Time 55m
Yield 8 serving(s)
Number Of Ingredients 10
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.
Nutrition Facts : Calories 164.6, Fat 12.5, SaturatedFat 4.9, Cholesterol 113.4, Sodium 152.4, Carbohydrate 4.6, Fiber 1.1, Sugar 1.6, Protein 9.1
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