A clafouti is usually a dessert, fresh fruit baked in a pancake-like batter. But you can also make savory clafoutis. This dish is somewhere between a quiche, a flan, and a gratin. The flour makes it denser than a flan, but there’s no cheese in it as there would be in a quiche or gratin. It’s a pretty, delicate dish, a perfect destination for late summer produce
SUMMER SQUASH AND tOMATO CLAFOUTI
Serves 4 - 6
3/4 pound summer squash, cut in 3/4 inch dice
1 tablespoon extra virgin olive oil
1/2 medium onion, diced
Salt to taste
1/4 cup chopped flat-leaf parsley
2 tablespoons slivered basil leaves
4 large or extra-large eggs
3 tablespoons all-purpose flour, sifted
2/3 cup milk
1/3 cup yogurt
Salt and pepper
4 ripe tomatoes, sliced
Whole basil leaves for garnish
Preheat the oven to 425ºF. Oil 2-quart baking dish. Combine the squash and onion in the baking dish, season generously with salt and pepper and add the olive oil. Toss together so that all of the vegetables are coated. Add a sprig of rosemary and place in the oven. Bake 20 minutes, until the vegetables are tender and lightly browned. Remove from the oven, cover the dish tightly with foil and allow to cool for 20 minutes. Remove the rosemary sprig and toss the vegetables with half the parsley and basil. Turn the heat down to 375ºF.
Beat the eggs in a large bowl. Whisk in the flour and combine well. Whisk in 1/2 teaspoon salt, the milk, yogurt, and pepper to taste. Pour over the squash. Place the rounds of tomato over the top and sprinkle with a little salt and pepper, and the remaining parsley and basil. Place in the oven and bake 45 minutes. Garnish with basil leaves.
Advance preparation: This is good at room temperature, so can be made several hours ahead.
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