A savory clafoutis, you may wonder? The French clafoutis is originally made with sweet cherries, baked in a flan-like mixture, composed of eggs, flour, sugar and milk. But clafoutis is so versatile you can also give it a savory twist! Rather than baking a pie or quiche with season’s green asparagus, I turned them into a clafoutis, paired with ricotta and parmesan cheeses, fresh chive herbs and roasted pine nuts. A perfect vegetarian dish, that works well as starter, side dish or as part of a week end brunch.
This clafoutis is simple and rather fast to make: I start by steaming the asparagus, just enough so they are tender. In the meanwhile I mix the ricotta, eggs, parmesan cheese, and chive herbs with gluten free flours (organic brown rice and corn starch). I chose to serve my clafoutis in flat ramequins, as individual portions. To do so, I poured the egg-cheeses mixture on the bottom of each ramequins, before lining up the asparagus, just pressing them lightly in the batter. The dish looks so beautiful this way.
One alternative is to cut thumb size asparagus chunks, combine them with the batter mixture and bake the whole in a large baking dish. Just slic the clafoutis as cubes, and serve them to accompany your aperitif!
- 3 eggs
- 100 g ricotta cheese
- 250 ml cream
- 30 g organic brown rice flour
- 30 g corn starch
- 50g grated Parmesan cheese
- 20 small green asparagus or 10 large
- Fresh chives
- Pine nuts (optional)
- Salt, pepper to taste
- Preheat oven 180 degrees.
- Wash the asparagus, trim the bases and steam (or boil) them about 15 minutes or until tender. (large asparagus require peeling)
- In the meanwhile, mix the ricotta cheese with cream and eggs in a large bowl. Stir in the rice flour and corn starch, then add grated Parmesan and two tablespoons of chopped chives.
- Roast few seconds the pine nuts in a frying pan then add to the mixture. Add salt and pepper.
- Pour the batter in individual ramequins, and line the asparagus next to each other, pressing them down lightly.
- Bake in oven about 20 minutes, until the clafoutis is golden. Serve warm.
- 3 oeufs
- 100g de ricotta
- 250 ml crème
- 30g farine de riz complet
- 30g fécule de maïs
- 50g de Parmesan rapé
- 20 petites asperges vertes ou 10 grosses
- Ciboulette
- Pignons de pin (optionnel)
- Sel et poivre
-
- Préchauffez le four à 180 degrés. Lavez les asperges et coupez les bases. Épluchez-les si elles sont grosses. Faites les cuire 15 min à la vapeur.
- Mélangez la ricotta, la crème et les oeufs. Ajoutez les farines et le Parmesan rapé, ainsi que 2 càs de ciboulette ciselée.
- Faites griller les pignons de pin quelques secondes à la poêle. Ajoutez les à la préparation puis salez et poivrez à votre goût.
- Versez la préparation dans des ramequins et poser les asperges les unes à côté des autres.
- Mettez au four pour environ 20 minutes, jusqu'à ce que les clafoutis soient dorés. Servez chaud. Bon appétit!
Leave a Reply