Clafoutis is a classic French baked custard dessert, typically made with cherries or berries, almonds and dusting of powdered sugar. Here, cookbook author Manon Lagrève has (deliciously) strayed from tradition to create a savoury version. In this summer vegetable clafoutis recipe the soft custard component of the original remains. But the fruit is replace with the harvest’s best vegetables, such as eggplant, tomato and bell peppers. Enjoy it warm or cold. Lagrève loves having it for lunch or slicing it and taking it on a picnic.

Growing up in Brittany, eating seasonally wasn’t a decision, it was a simple way of life. Manon celebrates this way of eating in her most recent cookbook, La Saison. She is sure it makes the experience of eating more meaningful. And makes you more grateful for what nature offers. Within this collection of recipes she hopes to help people see the beauty in waiting for things, such as the first juicy peach of summer or the green-as-green asparagus in spring.

Use this savoury clafoutis recipe as a guideline to enjoy the best of the season throughout all the seasons. Replacing the vegetable component with a mixture of peas, asparagus and radish in the spring and squash and onions in fall.

Summer Vegetable Clafoutis

Manon Lagrève

Clafoutis is a summer dish that is usually sweet, but this savoury version works so well. Equally delicious served warm or chilled, it makes ideal picnic fare.

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Ingredients

1 small eggplant roughly sliced
1 red bell pepper roughly sliced
1 yellow bell pepper roughly slided
1 zucchini roughly sliced
1 red onion sliced
3 cloves garlic crushed
2 sprigs rosemary
4 tbsp olive oil
salt and freshly ground pepper
12 cherry tomatoes
3 large eggs
scant ⅔ cup all-purpose flour
scant 1 cup 2% milk
scant 1 cup 35% cream
1 cup Parmesan grated

Instructions

Preheat oven to 425℉.
Put eggplants, peppers, zucchini, onion, garlic and rosemary into large roasting tin. Drizzle with oil and season with salt and pepper, then roast in oven for 30 minutes.
Remove from oven and add tomatoes, then set aside to cool. Reduce oven temperature to 400℉.
To make batter, whisk together eggs and flour in bowl. Add milk and cream, then add Parmesan and season with salt and pepper.
Grease large baking dish, scatter in vegetables and pour over batter.
Bake until golden on top, 40 to 45 minutes. Serve warm or cold with a dressed salad.