Pumpkin clafoutis

Cooking Appetiziers Pumpkin clafoutis

Put a savoury spin on a French dessert to make this easy vegie-packed dinner.

Lables: Fish free Peanut free Sesame free Shellfish free Soy free Tree nut free
  1. Preheat oven to 200C/180C fan forced. Grease a 1.5L (6 cup) ovenproof dish or frying pan. Line 2 baking trays with baking paper. Spread pumpkin over trays. Roast for 40 minutes or until tender. Set aside to cool slightly.
  2. Place flour in a bowl. Mix eggs, 1 at a time, into the flour. Whisk in milk and cream. Season.
  3. Layer half of the pumpkin, shallot, herbs and cheese in the prepared dish or pan. Pour over half of the batter. Repeat with the remaining pumpkin, shallot, herbs and batter, finishing with a layer of cheese. Bake for 25 minutes or until golden and cooked through. Top with extra sour cream and herbs, if desired.

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750g peeled, deseeded pumpkin, sliced
1/2 cup green shallots, sliced
1-2 tbsp fresh dill, plus extra, to serve
5 eggs
250ml milk
60ml sour cream or pouring cream, plus extra, to serve
100g Jarlsberg cheese, grated
60g parmesan, grated
50g self-raising flour

Adv

Autors
Preparation time
15
Cooking time
1:05
Difficulty
Medium
Serves
4 people
Method
Baking
Category
Appetiziers
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