Savory Clafoutis With Corn and Swiss Chard
Clafoutis are baked French pancakes, usually filled with sweet cherries. This savory version calls for corn, Swiss chard and leeks instead of fruit, and includes plenty of Gruyère for a salty depth. It will emerge from the oven puffed and golden, then quickly deflate. Fear not, it still tastes wonderful after it flattens out, though for the best presentation, try to time it so your guests are at the table when it is ready. Serve it for brunch or a light dinner with a tomato salad on the side, if you’re making this in tomato season. In winter, sliced oranges drizzled with olive oil and salt are nice, too.
- Serves: 4 persons
- ¾cup whole milk
- ¾cup crème fraîche
- 4large eggs
- 2 ½tablespoons all-purpose flour
- 2tablespoons chopped fresh parsley leaves
- 2tablespoons chopped fresh dill leaves
- ¾teaspoon kosher salt, more as needed
- ½teaspoon ground black pepper, more as needed
- 1cup coarsely grated Gruyère or Cheddar (about 4 ounces)
- 2tablespoons extra-virgin olive oil
- 2large or 3 small leeks (white and light green parts), halved lengthwise and thinly sliced
- 2cups corn kernels (from 2 to 3 ears, or frozen and thawed)
- 1large garlic clove, grated on a Microplane or minced
- 1large bunch Swiss chard, stems removed, leaves coarsely chopped (8 cups)
- ¼cup grated Parmigiano-Reggiano
- Fresh lemon juice, for serving
- Red pepper flakes, for serving
Step 1Heat oven to 375 degrees. In large bowl, whisk together milk, crème fraîche, eggs, flour, parsley, dill, 1/2 teaspoon salt and 1/2 teaspoon pepper until smooth. Whisk in 3/4 cup Gruyère.
Step 2Heat olive oil in a 9-inch oven-safe skillet over medium heat. Add leeks and sauté until they are soft and golden, about 10 minutes. Stir in corn, garlic and a pinch of salt; cook until garlic is fragrant and corn is tender, 2 to 3 minutes. Add chard leaves a handful at a time, and cook until they are wilted and tender, about 4 minutes. Season the mixture with 1/4 teaspoon salt and a few grinds of black pepper.
Step 3Pour crème fraîche mixture over the corn and chard mixture, and then sprinkle the remaining Gruyère and the Parmigiano on top. Transfer skillet to oven and bake until custard is lightly set, about 40 minutes. Serve topped with a sprinkling of lemon juice and a pinch of red pepper flakes.