This easy and elegant savory clafoutis is a fresh take on a classic French dessert. Filled with colorful vegetables and creamy goat cheese, it is a beautiful choice for brunch, lunch, picnics, or a light make-ahead meal.
When I need a simple meal, eggs are often the first place I turn. A quick omelet or frittata can be made with whatever vegetables, cheese, or protein happens to be in the fridge, which makes these dishes practical, nourishing, and endlessly adaptable. For a weekend brunch or a relaxed lunch with guests, however, I like to take that same easy egg-based idea and give it a more polished presentation.
That is where savory clafoutis comes in. Inspired by the traditional French clafoutis, which is usually served as a sweet dessert, this version replaces fruit and sugar with roasted vegetables, fresh herbs, and goat cheese. The result is a dish that feels refined without being fussy. It looks impressive on the table, slices neatly once cooled, and delivers a lovely contrast of tender vegetables, creamy custard, golden edges, and soft melted cheese.
The base of a savory clafoutis is a thick egg batter, similar to a crêpe batter. Eggs, milk, cream, salt, and flour are whisked together until smooth, then flavored with fresh herbs. As the clafoutis bakes, it puffs up beautifully in the oven before gently settling as it cools. This creates lightly crisp edges and a soft, custardy center. If you enjoy quiche but want something a little different, savory clafoutis is a wonderful dish to add to your brunch rotation.
This savory clafoutis with fresh vegetables and goat cheese is especially good when you want to highlight seasonal produce. Zucchini and eggplant are diced and quickly roasted before they are added to the batter. This step is important because it helps the vegetables release some of their moisture, which keeps the finished clafoutis from becoming watery. The roasted vegetables are then arranged in a parchment-lined springform pan and covered with the herb-speckled batter.
To make the dish as attractive as it is delicious, cherry tomatoes are nestled on top, preferably with their stems still attached for a rustic, colorful look. Rounds of goat cheese are tucked between the tomatoes so they soften and melt as the clafoutis bakes. Once cooled, a sprinkle of toasted sliced almonds adds crunch, while extra fresh herbs can bring brightness and a finished look. Serve the clafoutis with a simple leafy green salad for an elegant yet effortless meal.
Helpful Tips for Making Savory Clafoutis
- Dice the vegetables evenly: Cutting the zucchini and eggplant into similar-sized pieces helps them roast at the same pace. Evenly diced vegetables also give the finished clafoutis a better texture and a more balanced bite.
- Choose a flavorful goat cheese: A matured log-style goat cheese works beautifully in this savory clafoutis because it becomes creamy and soft as it bakes. Sainte-Maure goat cheese is a delicious option if you can find it, but any creamy goat cheese sold in a log can be used instead.
- Make it ahead, but not too far ahead: Savory clafoutis benefits from cooling and resting before serving, which makes it ideal for brunch, picnics, and potlucks. You can prepare it several hours in advance, but it is best enjoyed within a day or two. Over time, the vegetables may release extra moisture and slightly change the texture. If you have leftovers, reheat slices gently in a low oven for the best result.
Savory Clafoutis with Fresh Vegetables and Goat Cheese
15 minutes
30 minutes
45 minutes
6 servings
Marie Asselin
Ingredients
For the roasted vegetables
- 2 small zucchini about 8 oz/225 g each, diced into 3/4-in (2 cm) cubes
- 1 small eggplant about 6 oz/170 g, diced into 3/4-in (2 cm) cubes
- 1 tbsp 15 ml extra-virgin olive oil
- 1/2 tsp 2 ml kosher salt or fine sea salt
- Freshly ground black pepper
For the savory clafoutis
- 4 large eggs
- 1/2 cup 125 ml milk
- 1/2 cup 125 ml heavy cream, 35% m.f.
- 1/4 tsp 1 ml kosher salt or fine sea salt
- 1/2 cup 125 ml all-purpose flour, sifted
- 1/4 cup 60 ml chopped mixed fresh herbs, such as basil, Italian parsley, oregano, or tarragon
- 1 tbsp 15 ml minced chives
- 10 large stem-on cherry tomatoes or any other cherry tomatoes, using more if they are small
- 1 log goat cheese about 6 oz/170 g Sainte-Maure or another log-style goat cheese, sliced into 8 rounds
- 1/4 cup 60 ml toasted sliced almonds
Instructions
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Preheat the oven to 450°F (220°C). Line a baking sheet with parchment paper. Spread the diced zucchini and eggplant over the baking sheet, drizzle with olive oil, and season with salt and pepper. Toss to coat the vegetables evenly, then roast for 10 minutes. Remove from the oven and let the vegetables rest while you prepare the clafoutis batter.
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Reduce the oven temperature to 350°F (175°C). Oil a 9-inch (23-cm) springform pan, then line it with a large square of parchment paper. Press the paper into the bottom of the pan and up the sides so the pan is fully covered.
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In a large mixing bowl, whisk together the eggs, milk, cream, and salt. Add the sifted flour and whisk until incorporated. Stir in the chopped fresh herbs and chives.
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Scatter the roasted zucchini and eggplant over the bottom of the prepared springform pan. Whisk the batter briefly once more, then pour it over the vegetables. Arrange the cherry tomatoes on top, stem side up, and tuck the goat cheese slices between them.
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Bake the savory clafoutis for 30 minutes, or until puffed and golden brown. Transfer to a wire rack and let cool to room temperature before serving.
Serving
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Sprinkle the cooled savory clafoutis with toasted sliced almonds. Slice and serve with a leafy green salad.
Storage
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Store leftover savory clafoutis in an airtight container. Reheat slices in a low oven at 300°F (150°C) before serving.