A very speedy light supper coming in at #4 in my series of Simple Summer Suppers; a delicious clafoutis of rocket and goats’ cheese that we had for lunch in fact as we’re dining out this evening (something to do with ‘celebrating’ 20 years married!). This is actually more filling that you’d think a clafoutis could be.
What’s the difference: Clafoutis or Omelette?
Basically, clafoutis, which is mostly found sweet not savoury, is like a souffle’ or a baked omelette. This one is fragrantly herby thanks to four good handfuls of rocket. It also slices up easily. However, with the intense heat at midday when I made and photographed this one, I couldn’t linger and take another shot of it plated. This is a great, easy recipe to make for picnics and buffet supper parties too as it’s just as nice eaten ambient temp as warm from baking.
All images © Liz Ayling 2014
- 4 good handfuls of rocket
- 2 garlic cloves, peeled and diced
- sea salt and freshly-milled black pepper
- 4 tbsps or more of extra virgin olive oil
- handful of pine nuts or pistachios
- 6 large eggs
- 300ml single cream, plus a little milk
- grated Parmesan
- One or two rondelles of soft goats’ cheese
- Pre-heat oven 140°C (fan).
- Wash and spin or pat dry the rocket. Place in a food processor along with the garlic, nuts and seasoning. Whiz up to chop finely, then drizzle in the olive oil until you get a medium-firm pesto.
- Whisk up the eggs in a large bowl then add the cream and combine well, adding some seasoning. Whisk in 3-4 tbsps on the rocket pesto and a good tbsp of grated Parmesan or other hard cheese. Add a little milk if you find the mix too thick.
- Butter a 20cm souffle’ dish or individual ramekins. Pour in the egg mix leaving a good inch at the top to allow the clafoutis to rise. Slice or crumble the goats’ cheese and place on the surface of the clafoutis. Lay on a few fresh rocket leaves.
- Bake for around 30-35 minutes until risen and lightly golden. Remove from the oven and allow to cool for five minutes to settle before serving.
- Serve with more rocket or a green salad of choice. Sprinkle over some grated Parmesan.
- Serve with more goats’ cheese on the side, if desired, and some crusty bread.