Leek & Cherry Tomato Clafouti
Adapted from Food 52
A savory, crustless French egg pie with the delicate taste and texture of leeks lining the bottom, tangy goat cheese and bursts of juicy flavor from the cherry tomatoes.
My sister gave me some leeks from her garden and I was looking for something different to make with them. I love potato leek soup, but I was thinking leeks must be good for something besides soup, right? I was quite pleased to discover this recipe, which I had to alter a bit because when I roasted my cherry tomatoes, they turned into little brown lumps that I couldn’t dream of throwing onto my clafouti. Fortunately, I had more. Skipping that pre-roasting step resulted in a delightful egg “pie” that made its own delicate crust out of leeks. It happily became my breakfast (and sometimes lunch and even dinner) for several days. The tomatoes got nicely roasted just by resting on top of the clafouti while it baked.
- 3 eggs
- 1 cup milk
- 1 cup fat free half & half (or half & half)
- 1/2 cup flour
- 1 teaspoon Red Robin Seasoning
- 3 large leeks
- 1 Tablespoon butter
- 1/4 cup white wine
- Salt & fresh ground pepper
- 2 - 3 oz. goat cheese
- 1 pint cherry tomatoes
- Snipped chives, for the top
- Preheat the oven to 350 F. In a medium mixing bowl, whisk together the batter ingredients until well blended.
- Slice the leeks lengthwise and wash out any dirt inside, then cut them horizontally into thin slices. Heat a frying pan over medium heat, melt the butter in the pan, then add the leeks and saute until the leeks are nice and tender. Pour the wine over the leeks and continue to cook until the liquid is almost gone.
- Lightly coat the bottom and sides of an oven-proof pan with butter. Add the leeks, then sprinkle on the goat cheese. Pour the batter over and then top with cherry tomatoes.
- Bake at 350 for 50 - 60 minutes or until the clafouti is set. Sprinkle with snipped chives before serving.
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