Tomato and Chorizo Clafouti
"This makes a lovely dish for brunch and adds a Spanish twist to the traditional quiche."
- Ready In:
- 40mins
- Ingredients:
- 10
- Serves:
-
4-6
ingredients
- 8 cherry tomatoes, halved and seeded
- 3 fresh eggs
- 1 egg yolk
- 100 ml milk
- 100 ml whipping cream
- 2 tablespoons cornstarch
- 12 thin slices chorizo sausage
- 1 pinch nutmeg
- butter, for greasing
- salt and pepper, to taste
directions
- Season the cherry tomatoes with a bit of salt and leave to drain, upside down, on a piece of paper towel for at least 10 minutes.
- Preheat the oven to 200°C or 425°F.
- Whisk the eggs, milk and cream in a bowl, as if you were doing a fluffy omelette.
- Whisk in the cornstarch, nutmeg, salt and pepper.
- Generously butter a round, heavy non-stick cake tin.
- Another option is to line the tin with wax paper, making sure the paper rises above the sides of the dish, and then grease the paper.
- This makes it easy to lift out of the tin.
- Arrange the slices of chorizo and cherry tomatoes, cut sides down, on the bottom of the tin.
- Pour the egg mixture over the chorizo and bake for 25-35 minutes, until golden and just set but still wobbly.
- Leave to cool for 5-minutes or so before serving at room temperature.
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Reviews
-
What a delicious, savoury dish! Not exactly light, but I think indulgence is in order on Sunday mornings! Made two changes: used salchichón a la pimienta instead of chorizo and added one slice of toast, cubed (just because I originally intended to make a savoury bread pudding and the thought of toast stuck with me!). I didn't whip the egg mixture vigorously enough when adding the cornstarch so had a few floury lumps here and there: so work quickly at that point! This was sooo good - thank you for sharing, Sackville!
Tweaks
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What a delicious, savoury dish! Not exactly light, but I think indulgence is in order on Sunday mornings! Made two changes: used salchichn a la pimienta instead of chorizo and added one slice of toast, cubed (just because I originally intended to make a savoury bread pudding and the thought of toast stuck with me!). I didn't whip the egg mixture vigorously enough when adding the cornstarch so had a few floury lumps here and there: so work quickly at that point! This was sooo good - thank you for sharing, Sackville!
RECIPE SUBMITTED BY
This is a picture of me and my husband in Portugal, climbing up above the clouds with our bikes.
Right now we are travelling around the world on our bicycles, so I only pop onto Zaar occasionally, when internet connections and time allow me to. If I don't reply to a message about one of my recipes, now you know why! Our trip may take several years so if it's urgent, it's probably better for you to post in the forums ;)
Good food is really important to me -- I am happy to pay extra for food that I feel is produced in a sustainable and ethical way and always try to eat using seasonal produce.
When we were in the UK we rarely shopped at supermarkets, trying instead to favour small producers, although we were very lucky in that we lived in London and there was lots of choice.
We also were fortunate enough to have a weekly organic veg box delivered to our door, filled with so many lovely vegetables for very little money. It really opened my horizons in terms of the variety of vegetables I eat. If you're in the UK, check out Riverford for a box supplier as they're amazing!
When I'm not eating I love to take pictures and travel with my husband.
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