A clafouti — pronounced klah-foo-TEE — is a traditional French baked fruit dessert with a pudding-like custard topping that originated in the northwest central province of Limousin. But in this beautiful savory version, the custard is infused with fresh basil and coats vegetables instead of fruit. It will make you dream you're sitting on the French Mediterranean coast instead of the chilly northwest, which makes it perfect for those cold autumn days when the vegetables are all still in season. The grape tomatoes burst with fresh sweetness in every bite. I served this with a red lentil and carrot soup for an extraordinary meal.
A proper dessert clafouti is baked until it has a pudding-cake consistency, which means that a knife inserted in the centre should come out clean, but if you're serving it right away the basil is best favoured by letting the pudding run like a thick gravy through the vegetables.
|Grape Tomato and Goat Cheese Clafouti|
|Recipe by Lisa Turner|
Published on September 24, 2007
Delicious savory summer custard pudding with fresh herbs, vegetables and grape tomatoes and a crumbled goat cheese topping
Print this recipe