Roasted Vegetable Clafoutis

You already might know the fruit-studded, dessert version of the French clafoutis (clah-foo-tee), but the savory form of the dish is also easy and delicious! Loaded with vegetables and without the sugar, this clafoutis is essentially an airy, baked frittata that is perfect for brunch or served with a salad for a nice lunch or light dinner.

What’s also nice about this recipe is that aside from the egg/milk base, the rest of the ingredients are quite adaptable. You can use different vegetables (butternut squash, asparagus, broccoli, etc.) depending on what’s in season , omit the speck for a vegetarian version or leave out the cheese (but, why?). I also tried this recipe without the flour for a gluten-free option and it was just as tasty, but I had to pour out a little liquid let off by the vegetables (which is normally soaked up by the flour).

Roasted Vegetable Clafoutis

Servings: 4-6

Active time: 35 minutes

Cooking time: about 55 minutes

1 large red or yellow pepper

1 medium eggplant (unpeeled)

1 large yellow onion

1 tablespoon olive oil

1 teaspoon salt

1 garlic clove, minced

2 bay leaves

1 ¼ cup (30 cl) milk

4 large eggs

½ cup (60 g) all-purpose flour

1 cup (270 g) Greek yogurt

1 ¼ cup (70 g) grated Comté, gruyere, parmesan or cheddar cheese

½ teaspoon salt

2 ½ ounces (70 g) speck, prosciutto or coppa, roughly chopped

Preheat the oven to 420° F (215° C).

Discard the seeds of the pepper, peel the onion and cut off the ends of the eggplant. Dice

vegetables in ½-inch pieces. Spread in a mostly even layer on a large, rimmed baking sheet. Drizzle with the olive oil and salt. Roast for 15 minutes or until slightly softened. Let cool.

Place the minced garlic, bay leaves and milk in a small saucepan. Heat over medium heat (do not let boil) and let cook for 10 minutes. Take off heat and cover to let the milk infuse.

In a bowl, whisk the eggs, flour, Greek yogurt, grated cheese and salt (add some ground black pepper or Cayenne if you like). Remove the bay leaves from the infused milk and whisk the milk and garlic into the egg mixture.

Heat oven to 375° F (190° C). Lightly grease a large baking dish. Distribute the roasted vegetables evenly in baking dish. Spread the chopped speck over the vegetables. Pour in the egg mixture.

Bake for 40-45 minutes until set. Serve hot or at room temperature. The dish can be made ahead and reheated for 15 minutes at 350° F (175° C).

And bon appétit!