Savory clafoutis with roasted peppers and goat cheese
(0)
55 min
Under an hour
Sezamo
O tartă rustică mediteraneană fără aluat clasic, coaptă la perfecțiune în cuptor. Fâșiile dulci de ardei copți se împletesc cu brânza cremoasă de capră și cimbrul aromat într-o textură fină și catifelată de flan sărat.
Ingredients
Preparation method
Preparing the dish and vegetables
Preheat the oven to 180°C with top and bottom heat activated. Generously grease a round ovenproof baking dish (24-26 cm diameter, ceramic or glass) with 15 g of 82% fat butter.
Drain the 400 g of roasted peppers well and pat them dry with paper towels to remove excess moisture, then cut them into wide strips. Peel and finely crush the 2 fresh garlic cloves.
Preparing the creamy batter
In a large bowl, whisk the 4 chicken eggs with a pinch of salt until slightly frothy.
Chef's tip
Thoroughly patting the roasted peppers dry with paper towels is essential to prevent liquid from pooling at the bottom of the dish and to ensure the clafoutis bakes evenly.
If you want an extra golden, browned crust, you can sprinkle a few extra thin slices of goat cheese on top during the last 10 minutes of baking.
55 min
Under an hour
