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Leek & Cherry Tomato Clafouti

Adapted from Food 52

Leek & Cherry Tomato Clafouti ~ Sumptuous Spoonfuls #crustless #savory #French #egg #recipe

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.

Leek & Cherry Tomato Clafouti

Prep Time: 20 minutes

Cook Time: 1 hour

Total Time: 1 hour, 20 minutes

Leek & Cherry Tomato Clafouti

Ingredients

    For the batter:
  • 3 eggs
  • 1 cup milk
  • 1 cup fat free half & half (or half & half)
  • 1/2 cup flour
  • 1 teaspoon Red Robin Seasoning
  • For the rest:
  • 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

Instructions

  1. Preheat the oven to 350 F. In a medium mixing bowl, whisk together the batter ingredients until well blended.
  2. 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.
  3. 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.
  4. Bake at 350 for 50 - 60 minutes or until the clafouti is set. Sprinkle with snipped chives before serving.

Notes

RECIPE SOURCE: http://www.sumptuousspoonfuls.com/

© Copyright 2014, Sumptuous Spoonfuls. All images & content are copyright protected. Please do not use my images without prior permission. If you want to publish any of my images, please ask first. If you want to republish this recipe as your own, please re-write the recipe in your own words or link back to this post for the recipe.

http://www.sumptuousspoonfuls.com/leek-cherry-tomato-clafouti/

Leek & Cherry Tomato Clafouti ~ Sumptuous Spoonfuls #crustless #savory #French #egg #recipe

This recipe was shared at Tuesday’s TableSimple Supper TuesdayWednesday Roundup, What to Do Weekends and Hearth & Soul Bloghop.

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6 Responses

  1. I’ve never had a savory clafouti! This looks so delicious, and it would be perfect for a holiday brunch!

    November 5, 2014 at 9:53 am

    • Ann

      I hadn’t either, Maria, but I thought it looked like a marvelous idea … and it was! You’re so right, it would be perfect for a holiday brunch.

      November 8, 2014 at 9:22 am

  2. Ann

    Delightful, Ann! Such a pretty picture, too!

    November 8, 2014 at 1:36 pm

    • Ann

      Thank you so much, Ann! I wasn’t sure how this one would turn out, but I decided to give it a try and really loved it.

      November 10, 2014 at 9:04 pm

  3. Delicious that is only word I can use it here. thanks for sharing with Hearth and soul blog hop. pinning and tweeting.

    November 9, 2014 at 9:03 pm

    • Ann

      Thank you!

      November 10, 2014 at 9:04 pm