An easy vegetarian main course or vegetable side dish.
A clafoutis is generally thought of as a rustic French dessert. A baked sweetened custard studded with ripe cherries. But leave out the sugar and fruit and instead add vegetables and cheese and it becomes a delicious savory main course or side dish. Here its butternut squash and goat cheese, but any combination will work.
Gratin dishes vary in sizes and shapes, this makes enough for a 2 quart dish.
Ingredients
- Serves 6
- 3 cups (24 ounces, 600 g) butternut squash, peeled and cut into ¾ inch (1 ½ cm) cubes
- 4 medium eggs
- 2 medium egg yolks
- 6 tablespoons (50 g) plain flour
- ¾ cup plus 2 tablespoons (200 ml) whole milk
- 7 ounces (200 g) soft goat’s cheese
- 1 ¼ cup (300 ml) heavy cream
- 1 teaspoon fine sea salt
- Freshly ground black pepper
- 1 ounce (30 g) Parmesan cheese, finely grated
- 1 garlic clove (or to taste), finely grated
-
- ¼ ounce (10 g) basil leaves, torn
Instructions
- Preheat oven to 340° F (170° C). Butter the bottom and sides of a 2 quart gratin dish.
- Put the eggs, egg yolks, flour, milk, goat 's cheese and cream into a bowl, season with salt and pepper and whisk with an electric mixer until smooth. The batter can also be made in a blender or food processor. Add the parmesan and garlic and leave to rest.
- Steam the butternut squash until tender and scatter over the the bottom of the prepared gratin dish.
- Pour the batter over the squash and bake for 30 to 40 minutes (depending on the size of your gratin dish) or until the custard is puffed and golden brown and just set in the middle. Remove from the oven and leave it to rest for a few minutes before serving. The clafoutis is best eaten straightaway, but leftovers can be refrigerated and reheated in a low oven.
3.1
https://www.charlottepuckette.com/recipes/vegetables-and-grains/butternut-squash-goats-cheese-and-basil-clafoutis/
