Miriam, author of the blog El invitado de invierno, presents us with a delicious recipe that's very easy to prepare with the new mini cocottes oval Le Creuset. A perfect recipe to prepare an appetizer or a picnic with an original and elegant presentation.
Le Creuset oval ceramic mini cocottes
Do you know what a clafoutis is?
The classic clafoutis is a typical tart of French cuisine that was traditionally sweet and made with cherries. Very easy to make, since it's a kind of set custard with a batter similar to pancakes, but full of fruit pieces and in tart form.
Well, the clafoutis has long been reinvented not only with fruits other than cherries, but also in a savory version, which is very similar to a quiche, but lighter and quicker to make since it doesn't have a shortcrust pastry base.
In this case, and because I wanted to prepare individual portions in small molds like these mini cocottes, I chose to make a clafoutis with cherry tomatoes, which distribute very well in a small mold. The tomatoes are accompanied by goat cheese log, which pairs perfectly with them.
INGREDIENTS (for 4 mini-clafoutis)
- 4 eggs
- 320 gr of whipping cream
- salt to taste
- 300gr of cherry tomatoes
- 100gr of goat cheese log
- fresh basil (optional)
PREPARATION
- First of all we turn the oven on to 180° so it's perfectly hot when we put the molds in.
- We wash the cherry tomatoes. Set aside.
- We cut the cheese into cubes and set it aside as well.
- We prepare the individual molds we're going to use; besides mini cocottes (I have the oval ones) clafoutis can also be prepared as individual portions in ramekins. We butter the inside and sprinkle with breadcrumbs.
- We crack the eggs, beat them and mix them with the cream in a bowl. Salt to taste, at least six pinches of salt. If we like, we can add freshly ground white pepper. If we have fresh basil we chop it finely and add it too.
- We distribute the little cubes of cheese on the bottom of the molds and place the tomatoes on top. We pour in the liquid mixture and tap the molds lightly against the counter so the liquid fills all the gaps.
- We put the molds in the oven and bake for 25-30 minutes, until the clafoutis are golden on top and well cooked in the center; we'll check by inserting a skewer.
- We take them out of the oven and serve immediately; they're better warm and freshly made.
Comments
mariano morales said:
me gustaría poder tener las recetas muchas gracias
MIRIAM said:
Me ha gustado est reeta facil, rapida y se ve de un bueno…., a mi particularmente me gustan las receta,buenas, sabrositas, elegantes y facil… gracias. por esta…
Laura said:
¡¡Qué bonitas son!! y esas fotos como las hacen lucir…por no hablar de la receta, melopidotodo ;)
Un beso!