Miriam, author of the blog The Winter Guest, brings us a delicious recipe that is very easy to make with the new Le Creuset oval mini cocottes. An ideal recipe for making 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 clafoutis classic is a traditional French dessert that was originally sweet and made with cherries. Very easy to make, it is a kind of set batter similar to pancake batter, but full of fruity bits and shaped like a tart.
Well, clafoutis has long since been reinvented not only with fruits other than cherries, but also in a savory version, where it is very much like a quiche, but lighter and quicker to make since it has no pastry base.
In this case, and since I wanted to prepare individual portions in small molds like these minicocottes, I chose to make a clafoutis with cherry tomatoes, which are very easy to distribute in a small mold. The tomatoes are paired with goat cheese, a flavor that suits them perfectly.
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)
METHOD
- First, turn on the oven to 180° so it will be at the right temperature when we put the molds in.
- Wash the cherry tomatoes. Set aside.
- Cut the cheese into cubes and set aside as well.
- Prepare the individual molds you are going to use; in addition to minicocottes (I have the oval ones), you can also make single-serving clafoutis in ramekins. Butter the inside and sprinkle it with breadcrumbs.
- Crack the eggs, beat them, and mix them with the cream in a bowl. Salt to taste, at least six pinches of salt. If you like, you can add freshly ground white pepper. If you have fresh basil, chop it finely and add that too.
- Spread the cheese cubes over the bottom of the molds and place the tomatoes on top. Divide the liquid mixture between them and tap the molds lightly against the counter so the liquid fills all the gaps.
- Put the molds in the oven and bake for 25-30 minutes, until the clafoutis are golden on top and fully cooked in the center; test them by inserting a skewer.
- Remove from the oven and serve immediately. They are best 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!