clafoutis salé

Not the sweet version, but a “clafoutis salé” that I found in “saveurs” magazine.

I sticked to recipe since it was a first try. I can imagine adding fine pieces of ham or leek, mushrooms or pine nuts…basically anything you would put into a “quiche”.

So here is the vegetarian version…

You need:

500g of cherry tomatoes

100g gutted olives (black or green)

2 tablespoons of fresh thyme (dry is fine too)

120g whole grain flour

70g grated parmesan

3 eggs

25 cl milk

5 cl olive oil

salt & pepper

If you don’t use baking paper you’ll need butter and flour for the baking dish. I am a big fan of baking paper;)

Preheat the oven at 180°. Put tomatoes & halved olives into the baking dish. Mix all the other ingredients (I added dry chilly, no surprise:) and pour over the tomatoes & olives.

Bake for 25 to 30 minutes. When you take the clafoutis out of the oven, it has to rest and cool down before you can cut it. My first thought was that it was undercooked but it gets the right consistency as it cools down.

I let it cool down entirely and put it into the fridge for the next day. I reheated it at 150° and served it with fresh goat cheese. It turns out to be a good dish to prepare in advance.



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