Photo by Sarah Tuck
This recipe takes all the bits and pieces that are lying around in the fridge and transforms them into a fabulous dish that’ll appeal to your vegetarian friends. Clafoutis is a French dessert from the region of Limousin consisting of seasonal fruit covered with batter and baked. This vegetable version makes a wonderful brunch treat. Leftover egg whites can be frozen for later use. Pour them into a freezer container, seal tightly and label the container with the date and the number of egg whites. Defrost when ready to use. When whipping, add a pinch of salt, as this helps to add volume to older egg whites.
|2||Leeks, white and light green part only, thoroughly cleaned and sliced|
|1||Red capsicum, cored and diced|
|½ cup||Parmigiano cheese, plus extra for topping|
|⅓ cup||Chopped parsley|
|1 pinch||Nutmeg, freshly grated|
|6 large||Cherry tomatoes, thinly sliced into rounds|
- Preheat oven to 180C.
- In a frying-pan over medium heat melt 2 tablespoons of the butter, add the leeks and saute for about 3 minutes until soft. Raise the heat and add the capsicum and courgette and cook for about 6 minutes. Set aside.
- Meanwhile, in a bowl combine
- the eggs, yolks, flour, parmigiano-reggiano, milk, cream and parsley. Season with salt, pepper and nutmeg and whisk to combine.
- Distribute the sauteed vegetables among 4 small buttered baking dishes. Pour the egg mixture over each portion.
- Scatter the tomato slices over the battered vegetables, sprinkle with extra cheese and bake in the oven for about 20 minutes until cooked through and slightly golden on top. Serve warm. You could also bake this in one large dish and cut into wedges to serve.
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