Vegetable clafoutis


Vegetable clafoutis
Clafoutis, the traditional French batter puddings, are normally sweet, but here is a savoury version: a layer of mixed vegetables (pre-cooked in this case) in a gratin dish with a cheesy mixture poured over, then baked in the oven.

Here I have used diced carrots and courgettes, chopped onion, fried diced ham and a mix of cream, eggs and Comté.
29,6304.6/5 for 21 ratings
Grade this recipe:

Last modified on: September 28th 2016

For 6 people, you will need:

Change those ingredients for: 2 people 3 people 6 people 12 people 18 people

How long does it take?

Time required for this recipe:
PreparationCookingStart to finish
38 min.53 min.1 hour 31 min.
At what time?
  • When will I finish if I start the recipe at a certain time?
    When should I start for the recipe to be ready at a certain time?
Work this out...

Keeping:

Several days in the fridge, covered with plastic film.

Step by step recipe


Stage 1 - 25 min.
Vegetable clafoutis : Photo of step #1
Prepare 500 g carrot and dice small. Set aside. Prepare 500 g courgette and dice these as well, then set aside. Prepare 1 onion and chop finely. Set aside.

Stage 2 - 3 min.
Vegetable clafoutis : Photo of step #2
Dice 100 g cured ham (use smoked if you like). Set aside.

Stage 3 - 7 min.
Vegetable clafoutis : Photo of step #3
Pour 3 tablespoons olive oil into a large frying pan on high hear.

When really hot, add the diced carrots and cook until tender.

Check the seasoning.

Transfer onto a plate.

Stage 4 - 5 min.
Vegetable clafoutis : Photo of step #4
Pour another 3 tablespoons olive oil into the same pan, still on high heat.

When hot, add the courgettes and cook until tender, then Check the seasoning.

Transfer onto a plate.

Stage 5 - 4 min.
Vegetable clafoutis : Photo of step #5
Still using the same pan, fry the diced ham in 2 tablespoons olive oil.

Stage 6 - 2 min.
Vegetable clafoutis : Photo of step #6
When the ham is nicely browned, add the chopped onion and cook for 1 or 2 minutes without colouring.

Stage 7 - 2 min.
Vegetable clafoutis : Photo of step #7
Put the carrots and courgettes back in the pan and stir well to mix all the flavours.

Stage 8 - 2 min.
Vegetable clafoutis : Photo of step #8
Tip the vegetable mixture into a buttered gratin dish and spread in an even layer.

Preheat the oven to 390°F (200°C).

Stage 9 - 4 min.
Vegetable clafoutis : Photo of step #9
Prepare the savoury clafoutis mixture by mixing 2 eggs, 200 g liquid cream, 80 g grated cheese and 30 g flour. Pepper and salt moderately (the ham and cheese are already quite salty).

Stage 10 - 2 min.
Vegetable clafoutis : Photo of step #10
Pour the mixture into the dish...

Stage 11 - 35 min.
Vegetable clafoutis : Photo of step #11
...and bake for about 35 minutes.

Serve hot or warm.

Remarks

For the grated cheese, I recommend Comté (as usual), but any other cheese you prefer will work just fine.

Nutritional information

Whole recipe
Energetic valueProteins CarbohydratesFats
2,888 Kcal or 12,091 Kj59 gr87 gr256 gr
144 %23 %8 %39 %
Per 100 g
Energetic valueProteins CarbohydratesFats
165 Kcal or 691 Kj3 gr5 gr15 gr
8 %1 %<1 %2 %
Per person
Energetic valueProteins CarbohydratesFats
481 Kcal or 2,014 Kj10 gr15 gr43 gr
24 %4 %1 %6 %
% are calculated relative to a Recommended Dietary Intake or RDI of 2000 k-calories or 8400 k-joules by day for a woman (change to a man).

How much will it cost?

Change currency:

Note : These prices are only approximate.

Source

Home made.

More recipes?

This recipe uses (among others)
CourgetteCourgette: You can get more informations, or check-out other recipes which use it, for example: Minestrone, Green Piedmont Salad, Pollack fillet baked with rice and vegetables., Fish fillet in express cooking envelope, Crunchy spring salad, ... All
CarrotCarrot: You can get more informations, or check-out other recipes which use it, for example: Minestrone, Salmon marinated like herring, Chicken nems, Vegetable stock, Spaghetti Bolognese, ... All
Liquid creamLiquid cream: You can get more informations, or check-out other recipes which use it, for example: Pasta with mushrooms, Creamy Winter Vegetable Soup, Rabbit civet "à la normande", Turnip and sesame puree (tahina) soup, Maroilles cheese quiche, ... All
Cured hamCured ham: You can check-out other recipes which use it, like for example: Mediterranean toast, Saltimbocca, Shallot confit tart, Surprise eggs, Bistro-style beetroot salad, ... All

Other recipes you may also like

Flambéd bananas
Flambéd bananas
The trick of this recipe is to end up with bananas caramelised on the outside, still firm on the inside, coated with a tasty syrup which is not 95% butter.
73,477 14/5 for 1 ratings 40 min.
Crème brulée
Crème brulée
Crème brûlée (burned cream) is quite easy to prepare: it's a simple egg-cream dessert. The only difficulty is in making the delicious crunchy caramel layer on top. The perfect crème brulée (for me) is a cold and soft cream, with on top a nice hot caramel crust. This is a completely new version...
187,417 74.3/5 for 7 ratings 4 hours 38 min.
Soft fruits in sabayon
Soft fruits in sabayon
This recipe is made by briefly cooking an assortment of soft fruits (raspberries, blackcurrants, blackberries, blueberries, currants...) with a little sugar to glaze them. They are served in a small dish, covered with a delicious sabayon which can be lightly "burned" on surface.
80,2903.9/5 for 18 ratings 46 min.
Tiramisu
Tiramisu
Classic italian recipe (the name means "pull me up" or more poetically, "take me up to the sky"). It's similar to a charlotte in its structure: layers of flavoured biscuits between layers of smooth cream.
110,9335/5 for 1 ratings 49 min.
Confectioner's custard (Crème pâtissière, or French pastry cream)
Confectioner's custard (Crème pâtissière, or French pastry cream)
Quite similar to crème anglaise but much thicker. It is used in many pastries like choux pastry (pâte à choux) or millefeuille.
283,163 303.8/5 for 37 ratings 36 min.

News list of cooking-ez.com

Sign up to receive the latest recipes (next batch due to be sent on 2020-05-31)

I am not a leaving thing
Note: We'll never share your email with anyone else.

Post your comment or question

I am not a leaving thing

Follow this recipe (as 3 people already do)

If you are interested in this recipe, you can "follow" it, by entering your email address here. You will then receive a notification immediately each time the recipe is modified or a new comment is added. Please note that you will need to confirm this following.
I am not a leaving thing
Note: We'll never share your email with anyone else.
Alternatively: you can subscribe to the mailing list of cooling-ez.com , you will receive a e-mail for each new recipe published on the site.

Back to top of page