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
Ingredients
  • 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
Method
  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 http://theredbistro.com/2014/06/18/clafoutis-rocket-pesto-goats-cheese/