Delicious Savory Clafoutis with Summer Vegetables and Goat Cheese
Elevate your brunch, lunch, or picnic game with this easy and elegant savory clafoutis. A vibrant twist on a classic French dessert, this dish beautifully showcases the fresh flavors of seasonal vegetables, all nestled in a light, custardy base. It’s the perfect centerpiece for any gathering, proving that sophisticated flavors don’t have to be complicated.
This post contains affiliate links. Full disclosure is at the bottom of the article.
For many, a quick omelet or a hearty frittata is a trusted staple for easy weeknight dinners. These egg-based dishes are beloved for their nutritional value and incredible versatility, allowing you to incorporate whatever protein, cheese, or vegetables you happen to have on hand. The beauty of these adaptable meals lies in their ability to be endlessly varied, ensuring no two servings are ever quite the same.
However, when the weekend rolls around, and there’s a little more time for culinary creativity, I love to elevate my egg dishes with a touch of thoughtful preparation. For special brunches, two of my absolute favorite “fancier” egg-based creations stand out: Frittata di Pane, a delightful savory bread pudding sometimes referred to as a bread frittata, and this exquisite savory clafoutis. This savory version is a wonderful spin on the beloved classic cherry-studded French dessert, transforming it into a versatile main course.
Elegant & Effortless: The Art of Savory Clafoutis
When I refer to “fancy,” I certainly don’t mean complicated. Both Frittata di Pane and this savory clafoutis are surprisingly straightforward to prepare. If you’re curious about the bread frittata, you can find its recipe and details here. But for now, let’s focus on mastering this easy yet impressive clafoutis, a dish guaranteed to spark delightful conversations and impress guests around your brunch table. It’s the kind of recipe that looks sophisticated but demands minimal effort, making it ideal for entertaining or simply treating yourself to something special.
At its core, a clafoutis is defined by its thick, pancake-like egg batter, which is surprisingly similar in consistency and preparation to a crêpe batter. Indeed, crafting a clafoutis is no more complex than whipping up a batch of crêpes or your favorite pancakes! The basic method involves whisking together eggs, milk, and cream, then gradually incorporating flour. For a traditional sweet clafoutis, sugar would also be added at this stage. During baking, the clafoutis proudly puffs up in the oven, creating a dramatic visual effect, only to gracefully deflate as it cools. This magical transformation results in beautifully crusty, golden-brown edges and a wonderfully moist, custardy center. Imagine the comforting richness of a quiche, but with a lighter, more substantial, and wonderfully unique texture that sets it apart.
A Celebration of Summer Flavors: The Vegetable Medley
This savory clafoutis is truly a vibrant celebration of fresh, seasonal vegetables. The process begins with carefully preparing the star veggies: zucchini and eggplant. I start by dicing these summer favorites and giving them a quick roast. This crucial step serves a dual purpose: it allows the vegetables to release some of their excess water content, which is key to preventing a soggy clafoutis, and it concentrates their natural flavors, adding depth to the final dish. Once perfectly roasted, these tender vegetables are transferred to a parchment paper-lined springform pan, creating a colorful bed for the rich, savory clafoutis batter.
Beyond deliciousness, I always strive for dishes that are as visually appealing as they are tasty. To achieve this, I artfully dot the surface of the clafoutis with plump, stem-on cherry tomatoes. These “on the vine” tomatoes add a burst of color and a sweet-tart counterpoint, though any variety of cherry tomatoes will work beautifully. Interspersed among the tomatoes are rounds of sharp, deliciously gooey Sainte-Maure goat cheese. As it bakes, the goat cheese melts and mingles with the batter, adding a creamy texture and an irresistible tang. Just before serving, a sprinkle of toasted almonds provides a delightful crunch, while a scattering of fresh herbs offers an aromatic finish and a final touch of elegance. This savory masterpiece is then ready to be enjoyed, often paired with a bright, crisp leafy green salad to complete the meal.
Helpful Tips for Making Savory Clafoutis Perfection
Achieving clafoutis perfection is simpler than you might think, especially with a few insider tips:
- Dice Your Veggies Evenly for Consistent Results: The key to beautifully cooked vegetables in your clafoutis is uniform dicing. By cutting the zucchini and eggplant into even 3/4-inch (2 cm) cubes, you ensure that all the pieces roast at the same rate. This prevents some vegetables from becoming mushy while others are still undercooked, guaranteeing an ideal texture throughout the clafoutis. Consistent sizing also contributes to the dish’s appealing presentation.
- Pick Your Goat Cheese Carefully for Optimal Flavor and Texture: While any creamy, log-style goat cheese will work, my personal preference for this recipe is Sainte-Maure-de-Touraine goat cheese. This flavorful, matured cheese offers a unique profile: typically, it features a sharper, drier core beautifully contrasted by a creamy, melty outer layer, often enveloped in an edible fuzzy white or gray rind. Sainte-Maure is frequently sold with a straw running through its center or several straws on the outside, a traditional hallmark. Upon baking, Sainte-Maure delivers an exceptional dual texture—the center transforms into an incredibly creamy consistency, while the outer layer becomes wonderfully melty as the cheese ages. This complexity makes it especially suited for this savory clafoutis, adding depth and richness. If Sainte-Maure isn’t available, don’t fret! Any high-quality, creamy goat cheese sold in a log form will make a delicious substitute. Look for varieties with a good balance of tang and creaminess to best mimic the desired effect.
- Strategic Timing: Make Ahead, But Not Too Far Ahead: This savory clafoutis is wonderfully sturdy, making it an excellent candidate for picnics, potlucks, or brunches where you want to prep ahead. For the best texture and flavor, it absolutely needs time to cool and rest after baking. This means you can comfortably prepare it a few hours in advance, or even up to half a day before serving. The resting period allows the custardy base to set properly, resulting in that delightful, dense yet tender consistency. However, I highly recommend consuming it within one to two days. Over a longer period, the roasted vegetables will naturally release more water, which can alter the clafoutis’s texture and make it less appealing. If you have any leftovers that require refrigeration, I suggest reheating individual slices in a low oven (around 300°F/150°C) rather than a microwave. This gentle reheating method helps restore some of its original texture, ensuring you enjoy the dish at its best right down to the very last bite.
Serving Suggestions and Flavor Variations
This savory clafoutis is incredibly versatile and can be enjoyed in many ways. While a simple leafy green salad with a light vinaigrette is a classic pairing, consider serving it alongside a fresh tomato and basil salad in the summer, or a hearty lentil salad for a more substantial meal. For brunch, it’s fantastic with a side of crispy bacon or a smoked salmon spread. Don’t hesitate to experiment with different herbs or spices in the batter – a pinch of nutmeg or a dash of smoked paprika can add an interesting twist. In colder months, swap the summer vegetables for roasted butternut squash, caramelized onions, or sautéed mushrooms. You could also try different cheeses, like crumbled feta or a sharp cheddar, though the goat cheese offers a unique creaminess and tang that is hard to beat.
Pin Recipe
Savory Clafoutis with Fresh Vegetables and Goat Cheese
Ingredients
For the roasted vegetables
- 2 small zucchini about 8 oz/225 g each, diced into 3/4-in (2 cm) cubes
- 1 small eggplant about 6 oz/170 g, diced into 3/4-in (2 cm) cubes
- 1 tbsp 15 ml extra-virgin olive oil
- 1/2 tsp 2 ml kosher salt, or fine sea salt
- Freshly ground black pepper
For the savory clafoutis
- 4 large eggs
- 1/2 cup 125 ml milk
- 1/2 cup 125 ml heavy cream (35% m.f.)
- 1/4 tsp 1 ml kosher salt, or fine sea salt
- 1/2 cup 125 ml all-purpose flour, sifted
- 1/4 cup 60 ml chopped mixed fresh herbs (basil, Italian parsley, oregano, tarragon, etc.)
- 1 tbsp 15 ml minced chives
- 10 large stem-on cherry tomatoes look for cherry tomatoes sold “on the vine”, or any other type of cherry tomatoes (use more if choosing smaller-sized cherry tomatoes)
- 1 log about 6 oz/170 g Sainte-Maure goat cheese, or another type of log-style goat cheese, sliced into 8 rounds
- 1/4 cup 60 ml toasted sliced almonds
Instructions
-
Preheat your oven to a robust 450°F (220°C). Prepare a baking sheet by lining it with parchment paper. Evenly spread the diced zucchini and eggplant across the prepared baking sheet. Drizzle generously with olive oil and season with salt and pepper. Toss gently to ensure all the vegetables are coated with the oil. Roast for precisely 10 minutes. Once roasted, remove them from the oven and allow them to rest while you proceed with preparing the savory clafoutis batter.
-
Reduce the oven temperature to 350°F (175°C). Lightly oil a 9-inch (23-cm) springform pan. Line the pan with a large square of parchment paper, carefully pressing it into the bottom and up against the sides to cover them fully. This ensures easy removal and a clean finish.
-
In a large mixing bowl, combine the eggs, milk, heavy cream, and salt. Whisk vigorously until well combined and slightly frothy. Gradually add the sifted all-purpose flour, whisking continuously to incorporate it smoothly and avoid any lumps. Finally, stir in the chopped fresh herbs and minced chives, infusing the batter with aromatic flavors.
-
Distribute the roasted zucchini and eggplant evenly over the bottom of your prepared springform pan. Give the savory clafoutis batter one final quick whisk to ensure everything is well mixed, then pour it carefully over the roasted vegetables. Artfully dot the surface of the clafoutis with the cherry tomatoes, placing them stem side up for a lovely presentation. Then, gently tuck the slices of goat cheese in between the tomatoes and vegetables, allowing them to melt beautifully into the batter.
-
Bake the savory clafoutis for approximately 30 minutes, or until it has puffed up impressively and turned a beautiful golden brown on top. The center should be set but still slightly custardy. Carefully transfer the baked clafoutis to a wire rack and allow it to cool completely to room temperature. This crucial cooling period helps the clafoutis set properly and achieve its ideal texture.
SERVING
-
Once cooled, sprinkle the savory clafoutis with the toasted sliced almonds for an added layer of crunch and flavor. Slice into generous wedges and serve immediately, ideally accompanied by a fresh, crisp leafy green salad.
STORAGE
-
Store any leftover savory clafoutis in an airtight container in the refrigerator for up to 2 days. For the best enjoyment, reheat individual slices in a low oven (300°F/150°C) until warmed through, rather than using a microwave, to preserve its delightful texture.
Did you make this?
Tell me how you liked it! Leave a comment or take a picture and tag it with @foodnouveau on Instagram.
This site participates in the Amazon Associates Program, an affiliate advertising program designed to provide a means for the site to earn fees by linking to Amazon and affiliated sites.
If you click on an affiliate link, I may earn advertising or referral fees if you make a purchase through such links, at no extra cost to you. This helps me create new content for the blog–so thank you! Learn more about advertising on this site by reading my Disclosure Policy.