Savory Clafoutis with Pumpkin and Cherry Tomatoes
Category: Savory Pies
Serves: 1 (26 cm round tart)
This savory clafoutis is a perfect blend of warm autumn flavors, featuring roasted pumpkin slices and sweet confit cherry tomatoes, all enveloped in a creamy, cheesy custard. It is an ideal dish for brunch, light lunch, or as an appetizer. You can even prepare the confit tomatoes ahead of time to save some steps when you’re ready to bake.
Ingredients
| Ingredient | Quantity |
|---|---|
| Eggs | 4 |
| Delica pumpkin | 300g |
| Whole milk | 200ml |
| Parmigiano Reggiano DOP (grated) | 100g |
| Emmentaler cheese (grated) | 50g |
| All-purpose flour | 40g |
| Extra virgin olive oil | As needed |
| Salt | As needed |
| Ground black pepper | As needed |
| Ground nutmeg | As needed |
| Cherry tomatoes | 280g |
| Extra virgin olive oil (for roasting tomatoes) | 20g |
| Sugar | 15g |
| Garlic (minced) | ½ clove |
| Fresh thyme | 5 sprigs |
| Dried oregano | As needed |
| Butter (for greasing) | As needed |
Instructions
-
Prepare the confit cherry tomatoes:
Begin by preparing the confit cherry tomatoes, as they require a longer cooking time. You can prepare these in advance and refrigerate them overnight, or purchase ready-made confit tomatoes from the store. If using store-bought, ensure you drain them from excess oil and gently pat them dry with a paper towel.- Wash and dry the cherry tomatoes. Cut them in half and arrange them on a baking sheet lined with parchment paper, cut side facing upwards.
- Season the tomatoes with salt and pepper to taste. Sprinkle minced garlic and fresh thyme over them. Add a light dusting of dried oregano for extra flavor.
- Roast the tomatoes in a preheated fan oven at 140°C (284°F) for about 2 hours, until they are slightly browned and softened but not completely dried out. Remove them from the oven and set aside to cool.
-
Prepare the pumpkin:
While the tomatoes are roasting, prepare the pumpkin. Cut the Delica pumpkin in half and remove the seeds using a spoon.- Slice the pumpkin into wedges. Since Delica pumpkins are smaller, the wedges will resemble peach slices.
- Peel off the skin from each wedge.
- Place the pumpkin slices on a baking sheet and roast in a preheated oven at 250°C (482°F) for about 10 minutes. Ensure they don’t burn by placing the baking sheet in the lower rack of the oven if necessary. Once the pumpkin is golden and tender, remove from the oven and let it cool.
-
Prepare the clafoutis batter:
While the pumpkin cools, prepare the batter for the clafoutis. In a large mixing bowl, crack the eggs and whisk them well.- Add the grated Parmigiano Reggiano and Emmentaler cheeses to the eggs. Mix to combine.
- Add the flour to the mixture and stir until smooth. Gradually pour in the milk, whisking continuously to ensure there are no lumps.
- Season the batter with salt, pepper, and freshly grated nutmeg to taste.
-
Assemble the clafoutis:
Grease the bottom and sides of a 26 cm (10-inch) round tart pan with butter using a pastry brush.- Arrange the cooled pumpkin wedges in a decorative, fan-like pattern at the bottom of the tart pan. Think of arranging them like peach slices in a pie.
- Place the confit cherry tomatoes between the pumpkin slices, cut side facing down, to mimic cherries in a dessert.
- Pour the prepared batter over the arranged vegetables, ensuring that everything is submerged evenly.
-
Bake the savory clafoutis:
- Preheat the oven to 180°C (350°F) for conventional baking, or 160°C (320°F) for fan-assisted baking.
- Place the tart pan in the oven and bake for about 40 minutes, or 30 minutes if using a fan oven. The clafoutis should be golden and puffed up around the edges.
- Once done, remove from the oven and let the clafoutis cool slightly before serving.
-
Serve and enjoy:
Serve the savory clafoutis slightly warm or at room temperature as a starter or light main dish. The combination of roasted pumpkin, confit tomatoes, and the rich, cheesy custard creates a perfect balance of flavors and textures.
This dish is wonderfully adaptable – feel free to add other seasonal vegetables like zucchini or leeks, or swap out the cheeses for your favorites. Enjoy this comforting, savory twist on the classic French clafoutis!
