Savory Clafoutis

prep time:: 15 min
total time:: 1 :20 hours including cooling time

Makes 6 servings

A French dish from Provence but usually made with fresh fruit as a sweet dish. This one is recreated as a savory fall version with mushrooms, peppers, onions and squash.

ingredients

Batter
1/4 cup cornstarch
1 1/4 cups milk
2 large eggs
2 large egg yolks
1 cup heavy cream
1/2 teaspoon salt
pepper
1 pinch cayenne
1 pinch nutmeg (optional)
butter or oil, for the pan
Filling
1 tablespoon oil
1/2 lb mushroom, sliced
1 onion, chopped
1/2 red pepper, diced
1 small zucchini, quartered lengthwise and sliced
salt
1/2 cup grated Gruyère cheese
2 tablespoons snipped chives
2 teaspoons fresh thyme

directions

1
Preheat oven to 425 F. (375 F Convection)
2
Butter or oil a 2 quart au gratin or 7x11 Pyrex dish.
3
For the batter:
4
Put cornstarch in a medium bowl. Whisk in 1/2 C milk until smooth.
5
Whisk in eggs and egg yolks until smooth. Gradually add remaining batter ingredients.
6
(You can also mix this in a blender).
7
For filling:
8
Heat oil in a sauté pan.
9
Add onions and red pepper, sauté 2-3 minutes. Salt
10
Add zucchini and mushrooms, salt and sauté until softened and liquid is gone.
11
Arrange the filling in the prepared dish.
12
Sprinkle with cheese and thyme and snipped chives.
13
Pour batter over to just slightly more than cover the top of the cheese.
14
Bake until top is golden brown, and custard is set (it should be slightly jiggly, if too sloshy, bake another 5 minutes and re-check), 25-30 minutes.
15
Let it sit for 30 minutes before serving. The Clafoutis will firm up as it cools.