Best Savory Vegetable Clafoutis 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.

PEAR CLAFOUTI

Steps:

• Preheat the oven to 375 degrees F.
• Butter a 10 x 3 x 1 1/2-inch round baking dish and sprinkle the bottom and sides with 1 tablespoon of the granulated sugar.
• Beat the eggs and the 1/3 cup of granulated sugar in the bowl of an electric mixer fitted with the paddle attachment on medium-high speed until light and fluffy, about 3 minutes. On low speed, mix in the flour, cream, vanilla extract, lemon zest, salt, and pear brandy. Set aside for 10 minutes.
• Meanwhile, peel, quarter, core, and slice the pears. Arrange the slices in a single layer, slightly fanned out, in the baking dish. Pour the batter over the pears and bake until the top is golden brown and the custard is firm, 35 to 40 minutes. Serve warm or at room temperature, sprinkled with confectioners' sugar, and creme fraiche.

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.

BASIC CLAFOUTIS

Steps:

• 1. Preheat the oven to 325°F. In a large bowl, whisk together the milk, eggs, sugar, vanilla, and butter until the sugar is dissolved. Add the flour and whisk until smooth. Pour the batter into a cast iron skillet or pie pan.
• 2. Now add your favorite fruit or flavoring (see below). Bake until the clafoutis is beautifully puffed and golden, 35-40 minutes. Serve immediately.
• Clafoutis Variations: Concord Grape Clafoutis: Once the batter is in the skillet, scatter 2 cups slightly crushed Concord or other black or red grapes on top. Cherry Clafoutis: Scatter 2 cups pitted cherries onto the batter once it's poured into pie plates. Pear Clafoutis with Pear Eau de Vie: Core 1 ripe pear and cut into pieces. Pour the batter into the skillet and top with the pear pieces. Bake. Drizzle with 2 tablespoons eau de vie and serve immediately. Milk Chocolate and Hazelnut Clafoutis: Melt 1 cup chopped milk chocolate in a large mixing bowl set above a simmering pot of water. Fold in the clafoutis batter until smooth and fully incorporated. Pour into a skillet or pie plate, sprinkle with 1/4 cup coarsely chopped hazelnuts, and bake.

CHEDDAR-BUTTERNUT SQUASH CLAFOUTIS

Steps:

• Preheat oven to 400°., Place butternut squash in a 12-in. cast-iron skillet. Drizzle with oil. Sprinkle with rosemary, thyme, salt and pepper; toss to coat. Roast until just tender, 15-20 minutes. Remove from pan and keep warm., In a large bowl, whisk eggs, milk, flour and cayenne; stir in cheeses. Place butter in same skillet; place skillet in oven until butter is melted, 1-2 minutes. Carefully tilt pan to coat bottom and sides with butter. Pour egg mixture into skillet; top with roasted squash., Bake until puffed and edges are browned, 30-35 minutes. Let stand 15 minutes before cutting. Sprinkle with chives and additional Parmesan and Romano cheese blend.

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.