Brunch Vegetable Clafoutis

Clafoutis is originally a French dessert from the region of Limousin consisting of seasonal fruit that is covered with batter and baked, however today my version is a vegetable dish which is wonderful as a brunch item.

2 tbs butter – plus extra
2 leeks – white and light green part only, thoroughly cleaned and sliced
1 red bell pepper – cored with ribbing removed and diced
1 courgette – diced
4 whole eggs – plus 2 egg yolk
3 tbs flour
6 tbs freshly grated Parmigiano-Reggiano – plus extra
6 tbs milk
2/3 cup cream
1/3 cup chopped parsley
salt and freshly ground pepper
freshly grated nutmeg
6 large cherry tomatoes

Procedure
Pre heat the oven to 180 degrees Celsius. In a frying pan over a medium heat melt the 2 tablespoons of butter, add the leeks and sauté until soft, about 3 minutes. Raise the heat and add the red pepper and courgette and cook for about 6 minutes. Meanwhile in a bowl combine the eggs, yolk, flour, Parmigiano-Reggiano , milk, cream and parsley. Season with salt and pepper and add a pinch of nutmeg and whisk. Distribute the sautéed vegetables among four small buttered baking dishes. Pour the egg mixture over each one. Slice the tomatoes into thin rounds and scatter over the battered vegetables. Sprinkle with Parmigiano-Reggiano  and bake in the oven until cooked through and slightly golden on top, about 20 minutes.

Wine
Rose Carpene Brut NV Carpene Malvolti Veneto Italy.
Wild berry and cherry aromas with a fruity tang to the palate. Soft mousse with a delicate touch of acid at the finish. A wonderful refreshing tipple with brunch to revive you. Perfect to play off the flavours of the clafoutis. Picking up the nutmeg and peppers and carrying the creaminess of the leeks and cheese.

Serves 4

Degree of Difficulty 1