Author Notes: I was trying to think of what to make for a Mother's Day brunch, and wanted something along the lines of a quiche but without the hassle of making a crust. Then it occurred to me that when I feel this way about a fruit tart, I make a clafouti. So I decide to make a savory clafouti with some delicate young leeks from the farmers market, which I paired with roasted cherry tomatoes because they came to mind when I thought of cherry clafouti. The result was just what I was looking for: a light and easy springtime dish, perfect for brunch. The leeks and tomatoes were so naturally sweet that it was almost a dessert with no sugar added. And because it was for Mother's Day, I garnished the dish with chopped chives: little baby leeks. - Fairmount_market
for the clafouti batter
- 3/4 cups milk
- 3/4 cups cream
- 3 eggs
- 1/2 cup flour
- 2 tablespoons melted butter
- pinches salt
for the leek filling
- 6 slender leeks
- 1 pint cherry tomatoes
- 4 sprigs marjoram
- drizzle of olive oil
- 2 tablespoons butter, divided use
- 1/4 cup dry white vermouth
- 2 to 3 ounces mild goat cheese
- salt and pepper to taste
- 1 tablespoon chopped fresh chives
- Preheat the oven to 350 degrees. In an oven dish toss together the cherry tomatoes and marjoram leaves from 4 sprigs with a generous drizzle of olive oil and a pinch of salt. Place in the oven and roast, jiggling the pan occasionally to turn the tomatoes, for about 30 minutes until the tomatoes have collapsed and are very fragrant.
- Meanwhile, prepare the clafouti batter. In a blender, mix the milk, eggs, and flour and a pinch of salt. Drizzle in the melted butter. Let the batter rest for at least 15 minutes before using.
- Remove the roots and most of the green parts of the leeks. Cut a slit down the length of each leek so that you can fan apart the layers, and wash them thoroughly to remove accumulated dirt. Cut them into 1/4 inch rings. Heat a large ovenproof skillet or paella pan and add 1 tablespoon of butter. When the butter froths, add the leeks, salt, and pepper, and cook over medium heat until they are soft, about 8 minutes. Add the white vermouth and cook this down. Remove the leeks to a dish and return the skillet to the stovetop.
- Add the remaining tablespoon of butter to the skillet and swirl to cover the bottom and sides of the pan. Pour a thin film of batter into the bottom of the pan and swirl to spread, as if you were making a crepe. Let the batter cook until it turns from pale white to a more yellowish color. Turn off the heat and assemble the clafouti. Spread on the leeks, and then crumble over the goat cheese. Distribute the roasted tomatoes and pour over any accumulated pan juices. Finally pour over the rest of the clafouti batter and transfer the pan to the oven.
- Bake the clafouti for 50-60 minutes until it is nicely browned on top and a fork poked into the center comes out clean. Garnish with chopped chives and serve.