Easy meal #18 : Spring salted clafoutis

Clafoutis salé de printemps, Sweet Cabane

Easy meal #18 : Spring salted clafoutis.

Just coming back from Easter weekend and its delicious and tempting sweets, I have in mind a rather easy recipe with lots of April vegetable : leeks and green asparagus. Of course, once you have the dough recipe, you can opt for other vegetable, depending on your taste and/or the season. For instance, I also very much like this clafoutis with courgettes!

  •  Preparation time : 10 minutes
  • Baking time : 15 minutes + 30 minutes

Ingredients (servings 5-6)

  • 10 green asparagus
  • 2 leeks (white part only)
  • 4 eggs
  • 150 g flour
  • 25 cl whole milk
  • 4 tablespoons of olive oil
  • 2 fresh small goat cheeses (150g)
  • Salt, pepper and rosemary.

Prepare the vegetable. Wash the leeks and the asparagus and cut them in the length. Then, cut each of them in 5 cm parts. Fry them in a pan with a tablespoon of olive oil. Salt and let cook with a lid at low temperature for about 15 minutes (till rather tender).

Meanwhile, make the dough. In a big bowl, whisk the eggs and the flour. Then add 3 tablespoons of olive oil and whisk again. Salt and pepper. Add the milk and stir well. Pour the dough in a gratin or in a cake tin.

Once the vegetable are cooked, pour them in the dough, crumble the goat cheese on top of it and sprinkle some rosemary leaves if you want. Bake for about 30 minutes at 180 °C.

You can eat this clafoutis when it’s hot, warm, or cold for a Spring picnic, for instance

Have a lovely week!


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