On days such as today, when the sky is grey, it is getting dark at 6 pm and it is quite cold outside then, let’s put some colour on the table!
Today I am bringing you this savoury version of the clafoutis. It is pretty easy to make as well as fast for those days in which you do not feel like cooking for too long or you just have not got much time to do it. The original version of clafoutis is a baked French dessert with lots of cherries. In some regions in France cherries are even substituted by pears or apples.
But last week I was reading an old number of an Italian cooking magazine and I found a savoury version with mozzarella and cherry tomatoes. A basket of gorgeous cherries I saw today at the market tempts me to take them with me home and prepare this recipe.
With some fresh herbs as chive, it seems me a perfect dish for a brunch or a quick lunch. You can decide if you want it alone or with a salad on the side, as I did.
180 gr all-purpose flour (1 ½ cup), sifted
4 large eggs
6 tbsp extra virgin olive oil
375 ml full-fat milk (1 ½ cup)
600 gr mozzarella
Salt and pepper to taste
Preheat the oven at 180ºC (350ºF). Then start by sifting the flour into a bowl. Add the eggs one at a time and whisk with a manual beater. Now, pour gradually the milk and then the olive oil. Keep beating until well-mixed. Then, salt and pepper to taste.
Now it is the turn of the mozzarella. So cut it in 1cm (0.40 inch) and place the layers covering the bottom of a baking tray (I used a 21 x 26 x 6 cm / 9 x 10 x 2’5 inches). Hereunder add the liquid mix, lastly the cherry tomatoes and bake it for 25 minutes. When the clafoutis is ready, remove it from the oven and season it with chive.
It’s better if you prepare your clafoutis with fresh milk instead of UHT since it will not taste the same. You can also change the cow’s milk to goat’s if you prefer so.
Remember to drain well the mozzarella to not water down the clafoutis.
Photography & Stylism: Carlota Fariña
Note: This recipe was adapted from the Italian magazine Sale e Pepe from January 2016.
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