Savoury Clafoutis
Clafoutis is a baked French dessert of fruit, traditionally made with black cherries, arranged in a buttered dish and covered with a thick flan-like batter. The clafoutis is dusted with powdered sugar and served lukewarm, sometimes with cream. Clafoutis comes from the verb clafir, meaning“to fill.” Indeed, after arranging fruit in a buttered baking dish, clafoutis is made by filling the pan with a mildly sweet, egg-rich batter. The clafoutis comes from the Limousin region of France, and while black cherries are traditional, there are numerous variations using other fruits, including red cherries, plums, prunes, apples, pears, cranberries or blackberries. The true Limousin Clafoutis is also cooked with the stones left inside the cherries, giving much more flavour to the cake during the baking process.The temporal origin of the clafoutis is uncertain but we do know its popularity increased and spread in the 19th century. Chefs from other regions of France and even other countries began concocting their own versions. The chief venue for diversion from the basic template was the fruit employed. Pears, apples, plums, blackberries, blueberries, and even mangos have been called upon to herald in the transformations. However, out of respect to the purists, and pedantic as it may seem, a clafoutis made with anything other than cherries is technically not a clafoutis. It is then called a flaugnarde. Clafoutis is very versatile, you can even make savoury variations of it. Clafoutis is easy to make and it’s perfect for dinner, lunch and even for a festive dinner. If you didn’t make the menu for the New Year’s Eve, you should introduce the savoury clafoutis on your list.It is very important to bake clafoutis in a ceramic tray that does not stick. I used a ceramic tray from Zaliano and I am super excited about it. The tray is made of the best quality Polish ceramic, it is extremely easy to clean, it is resistant to scratches and shards and can be cleaned even in the dishwasher.
Ingredients
- 200 g mushrooms
- 3 carrots
- 1 zucchini
- 250 g peas
- 50 g green olives
- 4 eggs
- 200 ml milk
- 200 g cheddar cheese
- 100 g parmesan
- 80 g flour
- salt 2 tsp
- olive oil 2 tbsp
Instructions
- In a pan add the olive oil and the mushrooms and cook the mushrooms until all the water left by the mushrooms evaporates.
- Add the carrots and zucchini and cook them for 5 minutes on low heat. Add the peas, salt and cook all the vegetables for more 10 minutes.
- In a bowl mix the eggs with milk, salt and pepper. Add the flour gradually to avoid the formation of lumps and mix. Add the vegetables, half of the cheddar cheese and half of the parmesan and mix until the composition is homogenous.
- Add the composition in a pan and put the rest of the cheese and parmesan on top. I didn't grease the tray because it doesn't stick to it, but if you think it's necessary, you can grease it with a little butter.
- Cook everything at 180 degrees for 45 minutes. You can serve the clafoutis hot or cold, however you like.