Savory clafoutis – vegetarian recipe 7 min read 1 0 11 Share on Facebook Share on Twitter Share on Google+ Share on Reddit Share on Pinterest Share on Linkedin Share on Tumblr Today I got inspired by a classic French recipe to make a savory clafoutis, with the addition of confit tomatoes and baked pumpkin slices… super yummy! Find this and many more recipes with pictures on the Giallozafferano App (in English) http://itunes.apple.com/app/giallozafferano-recipes/id384387249?mt=8 *** Everybody knows that clafoutis is usually served as a dessert, with cherry or peaches: so we got inspired by this classic French recipe to make a savory clafoutis, with the addition of confit tomatoes and baked pumpkin slices… super yummy! Let’s see how to make it! Ingredients for a 10-inch cake pan Savory clafoutis for 10-inch (26 cm) round cake pan • 4 medium eggs • 1/3 cup (40 g) of all-purpose flour • less than 1 cup (200 ml) of milk • 1 cup (100 g) of grated parmesan cheese • ½ cup (50 g) of grated Emmental cheese • 2/3 lb (300 g) of pumpkin, peeled and deseeded • extra virgin olive oil, to taste • salt, to taste • pepper, to taste • powdered nutmeg, to taste • softened butter, at room temperature, as needed for greasing For 26 confit tomatoes • 13 cherry tomatoes, about 10 oz (280 g) • 3 ½ tbsp (15 g) of sugar • ½ clove of garlic • 5 sprigs of thyme • 1 1/3 tbsp (20 g) of extra virgin olive oil • oregano, to taste • pepper to taste • salt, to taste First of all, prepare the confit tomatoes: remove the green stem, wash, cut in half and place on a baking tray, lined with parchment paper, with the cut side facing up. Now season each tomato with all other ingredients, that is sugar, salt, chopped thyme and garlic, oregano and pepper. After seasoning the tomatoes, drizzle with a little oil and bake in a preheated fan oven at 285°F (140°C) for at least 2 hours. They take quite a long time to cook, but you can make it a day ahead, for example, and store in the fridge after cooling, or they can be bought ready-made in jars, just remember to drain the excess oil and pat them dry before using. The confit tomatoes are ready, as you can see they have dried a bit but are still juicy, allow to cool and move on to the pumpkin: cut in half, scoop out the seeds with a spoon, cut into ¾-inch (2 cm) thick slices, then remove the rind. Now place the pumpkin slices on a baking tray, lined with parchment paper… and season each slice with salt, pepper and a drizzle of olive oil. Bake the pumpkin in a preheated static oven at 480°F (250°C) for 10 minutes. Make sure they don’t burn, so perhaps place the baking tray on the lowest rack, if the heating element is located in the top of the oven. When you take the pumpkin out of the oven, let it cool to room temperature. While the pumpkin is baking, we can prepare the clafoutis batter: break 4 eggs into a large bowl, beat with a whisk, then add the milk… the sifted flour… mix to blend well, then add the grated parmesan cheese… the emmental cheese… mix, and season with salt, pepper and nutmeg to taste. Ah the pumpkin’s ready…! Remove from the hot baking pan and allow to cool… the batter’s ready, too, so take a cake pan, 10 inches in diameter, and brush with softened butter, both bottom and sides. Now pour in the batter… and we’re ready for decorating our savory clafoutis! When the pumpkin has cooled, we can build our clafoutis, so use pumpkin slices as if they were peaches, and cherry tomatoes as if they were cherries. If the pumpkin slices are too long, you can cut in half. Decorate your savory clafoutis just like a dessert; so arrange the pumpkin slices in a sunburst pattern, and fill in the empty spaces with the cherry tomatoes, with the cut side facing down, so they look like cherries. Then bake the clafoutis in a preheated static oven at 350°F (180°C) for about 40 minutes. And here’s our amazing savory clafoutis! Once baked, remove from the oven and allow to cool a bit before slicing and serving… see you next videorecipe!