18 mai 2014

Asparagus and Tomato Clafoutis

And now for something completely different! I don't usually post anything savoury on here, but this was so tasty that I wanted to share it.
I posted a recipe not long ago for a clafoutis, which we love. Looking through some old French cookery magazines of recipes for summer [making the most of the sun!] I found this recipe for a savoury version.
Local asparagus will soon be gone, so this is a different way of making the most of it.

100g asparagus
10 cherry tomatoes
20cl of whole milk
25cl of single cream
2 eggs
4 tbspn plain flour
salt and pepper

Preheat oven 180C/gas4
4 ramekins or an oven-proof dish about 20cm.

If you're using ramekins, cut the asparagus into 2 or 3 pieces, then wash and dry the tomatoes.

In a bowl mix the eggs, milk and cream, season, then fold in the flour and beat with a whisk till it's all combined.

Put the asparagus and tomatoes in the bottom of a greased ovenproof dish, or if using ramekins, as I did, put a couple of pieces of asparagus and 2 or 3 tomatoes in the bottom. Pour the egg mixture over and bake for about 40 mins.

You can serve it hot or cold.

I made mine in shallow ramekins and decorated with some basil leaves. Good contrast between the soft texture of the savoury custard, the asparagus and the soft tomatoes. They made a tasty light meal with some green salad. The recipe could be adapted in so many ways using different veg. I'll certainly make it again.

2 commentaires:

The Caked Crusader a dit…

Baked cherry tomatoes are always lovely - this looks such a pretty dish

Phil in the Kitchen a dit…

Lovely idea. Very adaptable too. I'm definitely up for as many different ways to eat good asparagus as possible.