📝 About This Recipe
While traditional French clafoutis is a sweet cherry custard, this savory interpretation transforms the classic Limousin technique into a sophisticated brunch centerpiece. This dish features a silky, eggy batter that puffs beautifully around burst cherry tomatoes, earthy sautéed leeks, and pockets of tangy goat cheese. It is a light yet satisfying bake that captures the essence of a rustic Provençal garden in every golden, custardy bite.
🥗 Ingredients
The Garden Base
- 2 cups Cherry Tomatoes (multicolored heirloom varieties if available)
- 1 large Leek (white and light green parts only, thinly sliced)
- 2 cups Fresh Spinach (tightly packed, roughly chopped)
- 2 cloves Garlic (minced)
- 2 tablespoons Unsalted Butter (for sautéing and greasing the dish)
The Savory Custard
- 4 Large Eggs (at room temperature)
- 1 cup Whole Milk (full fat for best texture)
- 1/2 cup Heavy Cream
- 3/4 cup All-Purpose Flour (sifted)
- 1/2 cup Parmesan Cheese (freshly grated)
- 1 teaspoon Kosher Salt
- 1/2 teaspoon Black Pepper (freshly cracked)
- 1 tablespoon Fresh Thyme (leaves removed from stems)
The Finishing Touches
- 4 ounces Goat Cheese (crumbled)
- 5-6 leaves Fresh Basil (chiffonade for garnish)
- 1 pinch Flaky Sea Salt (for finishing)
👨🍳 Instructions
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1
Preheat your oven to 375°F (190°C). Generously grease a 9-inch or 10-inch ceramic tart dish or a cast-iron skillet with one tablespoon of butter.
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2
In a medium skillet, melt the remaining tablespoon of butter over medium heat. Add the sliced leeks and a pinch of salt, sautéing for 5-6 minutes until soft and translucent.
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3
Stir the minced garlic and chopped spinach into the leeks. Cook for just 1-2 minutes until the spinach is wilted and any excess moisture has evaporated. Remove from heat and set aside.
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4
In a large mixing bowl, whisk the 4 eggs until light and frothy. Gradually whisk in the milk and heavy cream until fully combined.
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5
Slowly sift the flour into the wet ingredients while whisking constantly to ensure there are no lumps. The batter should be smooth, similar to a thin pancake or crepe batter.
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6
Fold in the grated Parmesan cheese, fresh thyme, salt, and black pepper into the batter.
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7
Scatter the sautéed leek and spinach mixture evenly across the bottom of the prepared baking dish.
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8
Arrange the cherry tomatoes over the greens. If some are particularly large, slice them in half; otherwise, leave them whole to 'pop' during baking.
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9
Carefully pour the custard batter over the vegetables, being careful not to displace the arrangement too much.
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10
Dot the top of the clafoutis with the crumbled goat cheese, pressing the pieces slightly into the batter.
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11
Place the dish on the middle rack of the oven and bake for 35-40 minutes. The clafoutis is done when the edges are puffed and golden brown, and the center is set but still has a very slight jiggle.
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12
Remove from the oven and let it rest for 5-10 minutes. The clafoutis will deflate slightly as it cools—this is perfectly normal and expected!
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13
Garnish with fresh basil chiffonade and a sprinkle of flaky sea salt before slicing into wedges and serving warm.
💡 Chef's Tips
For the smoothest custard, ensure your eggs and milk are at room temperature before mixing. To prevent a soggy bottom, make sure the sautéed spinach is very dry before adding it to the dish. If you don't have goat cheese, feta or small pearls of fresh mozzarella make excellent substitutes. Don't overmix the batter once the flour is added; whisk just until the lumps disappear to keep the texture tender. Use a ceramic or glass dish for the most even heat distribution and a beautiful table presentation.
🍽️ Serving Suggestions
Serve alongside a crisp arugula salad tossed in a sharp lemon vinaigrette. Pair with a chilled glass of dry Rosé or a crisp Sauvignon Blanc for a weekend brunch. Accompany with thick slices of toasted sourdough bread to soak up any custardy bits. A side of crispy thick-cut bacon or prosciutto adds a wonderful salty contrast. Offer a small bowl of balsamic glaze on the side for guests to drizzle over their portion.