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.
Here I have used diced carrots and courgettes, chopped onion, fried diced ham and a mix of cream, eggs and Comté.
78 K 4.6/5 (22 reviews)
1 hour 35 min.
Easy
6 people
13 IngredientsLast modified on: September 28th 2016
500 ml 
3 tablespoons 
500 ml 
1 
100 ml cured ham
2 
200 ml 
80 ml 
46.8 ml 
Times for this recipe
Preparation: 40 min.
Cooking: 55 min.
All in all: 1 hour 35 min.
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Step by step recipe
Stage 1 - 25 min.
Stage 2 - 3 min.
Dice 100 ml cured ham (use smoked if you like). Set aside.
Stage 3 - 7 min.
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.
When really hot, add the diced carrots and cook until tender.
Check the seasoning.
Transfer onto a plate.
Stage 4 - 5 min.
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.
When hot, add the courgettes and cook until tender, then Check the seasoning.
Transfer onto a plate.
Stage 5 - 4 min.
Still using the same pan, fry the diced ham in 2 tablespoons olive oil.
Stage 6 - 2 min.
When the ham is nicely browned, add the chopped onion and cook for 1 or 2 minutes without colouring.
Stage 7 - 2 min.
Put the carrots and courgettes back in the pan and stir well to mix all the flavours.
Stage 8 - 2 min.
Tip the vegetable mixture into a buttered gratin dish and spread in an even layer.
Preheat the oven to 390°F (200°C).
Preheat the oven to 390°F (200°C).
Stage 9 - 4 min.
Prepare the savoury clafoutis mixture by mixing 2 eggs, 200 ml liquid cream, 80 ml grated cheese and 46.8 ml flour. Pepper and salt moderately (the ham and cheese are already quite salty).
Stage 10 - 2 min.
Pour the mixture into the dish...
Stage 11 - 35 min.
...and bake for about 35 minutes.
Serve hot or warm.
Serve hot or warm.
Remarks
For the grated cheese, I recommend Comté (as usual), but any other cheese you prefer will work just fine.
Keeping: Several days in the fridge, covered with plastic film.
Source: Home made.
Nutritional information
| Proteins (gr) | Carbohydrates (gr) | Fats (gr) | Energy value (in k-calories) | Energy value (in k-joules) | |
|---|---|---|---|---|---|
| Whole recipe | 60 RDI=20 % | 90 RDI=8 % | 260 RDI=40 % | 2,890 RDI=140 % | 12,090 RDI: 140 % |
| Per 100 g | 3 RDI=1 % | 4 RDI=0 % | 10 RDI=2 % | 160 RDI=8 % | 690 RDI: 8 % |
| Per person | 9 RDI=4 % | 10 RDI=1 % | 40 RDI=6 % | 480 RDI=20 % | 2,020 RDI: 20 % |
How much will it cost?
- For 6 people : 6.10 €
- Per person : 1.05 €
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Note: Be careful, these prices are only an estimate, you can consult the table of prices by ingredients used for this estimate.
This recipe uses (among others)
Carrot
Like these other recipes: Stock-pot fish , Chorba, Sausage and lentils "en cocotte", Smooth mixed vegetable soup, Tahitian style fish, ... See them all 68
Courgette
Like these other recipes: Courgette tart with mint, Pollack fillet baked with rice and vegetables., Tomato and courgette tart, Salad greens and small omelette, Zucchini and tomato remoulade, ... See them all 46
Liquid cream
Like these other recipes: Risotto-style celeriac, Quiche filling mixture, Pumpkin (or potimarron) soup, Pear and chocolate tart with a hint of mint, Chantilly cream, ... See them all 170
Cured ham
Like these other recipes: Bisto-style canapés, Sautéd mushrooms with spring onions and cured ham, Leek and Jerusalem artichoke soup, Shallot confit tart, Cabbage julienne with ham, ... See them all 14
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