Clafoutis of Rocket Pesto & Goats' Cheese
Prep time
Cook time
Total time
A handy light lunch recipe that's tasty and looks more impressive than the omelette you were about to make with those eggs!
Recipe type: Light Lunches
Cuisine: French / Italian
Serves: 4
  • 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
  1. Pre-heat oven 140°C (fan).
  2. 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.
  3. 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.
  4. 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.
  5. 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.
  6. Serve with more rocket or a green salad of choice. Sprinkle over some grated Parmesan.
  7. Serve with more goats’ cheese on the side, if desired, and some crusty bread.
Recipe by The Red Bistro at