Asparagus and Tomato Clafoutis

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And now for something completely different! I don't usually post anything savoury on here, but this was so tasty that I wanted to share it.
I posted a recipe not long ago for a clafoutis, which we love. Looking through some old French cookery magazines of recipes for summer [making the most of the sun!] I found this recipe for a savoury version.
Local asparagus will soon be gone, so this is a different way of making the most of it.



100g asparagus
10 cherry tomatoes
20cl of whole milk
25cl of single cream
2 eggs
4 tbspn plain flour
salt and pepper

 Preheat oven 180C/gas4
4 ramekins or an oven-proof dish about 20cm.

 If you're using ramekins, cut the asparagus into 2 or 3 pieces, then wash and dry the tomatoes.

 In a bowl mix the eggs, milk and cream, season, then fold in the flour and beat with a whisk till it's all combined.

 Put the asparagus and tomatoes in the bottom of a greased ovenproof dish, or if using ramekins, as I did, put a couple of pieces of asparagus and 2 or 3 tomatoes in the bottom. Pour the egg mixture over and bake for about 40 mins.

 You can serve it hot or cold.

I made mine in shallow ramekins and decorated with some basil leaves. Good contrast between the soft texture of the savoury custard, the asparagus and the soft tomatoes. They made a tasty light meal with some green salad. The recipe could be adapted in so many ways using different veg. I'll certainly make it again.

Comments

The Caked Crusader said…
Baked cherry tomatoes are always lovely - this looks such a pretty dish
18/5/14 8:27 am
Phil in the Kitchen said…
Lovely idea. Very adaptable too. I'm definitely up for as many different ways to eat good asparagus as possible.
19/5/14 3:03 pm
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