savory summer clafoutis with tomatoes, eggplant + zucchini

because fresh summer vegetables and ricotta were made for each other

A savory clafoutis! Who'd have ever thunk?

Clafoutis is my go-to when I'm trying to put some summer fruit to good use for dessert, but I hadn't considered turning it into something savory. I think it was a mixture of pure jealousy of the food that Robert is eating in Lisbon (he's on a photoshoot there this week), mixed with the abundance of beautiful beyond beautiful vegetables that my mother-in-law keeps hauling up from her garden that threw me into a brainstorm of let's make something really pretty and delicious with this stuff. Also I've had this hankering for ricotta and felt there was no better way to pair it than layered with some ripe tomatoes. When the inspiration hit, I decided to make this for dinner during the week and was so happy with how it turned out. 

savory summer clafoutis  

with tomatoes eggplant + zucchini

4 eggs
3/4 cup whole milk
1/2 cup crème fraîche (sour cream works as well)
3 tablespoons all-purpose flour (I use Bob's Gluten-Free 1-1)
2 tomatoes, sliced into rounds
2 small eggplant, sliced into rounds
1 zucchini, sliced into rounds
1 cup ricotta, divided
a handful of basil, torn

  • For the batter: whisk together the milk, creme fraiche, and eggs until well beaten and smooth. Add in the flour until just combined, a thin batter will form quickly. Set aside.
  • Preheat oven to 375° and prepare a 9” cast iron skillet with a generous amount of olive oil over medium heat.
  • Arrange the tomatoes, eggplant and zucchini in alternating layers in the cast iron skillet and let cook undisturbed for about 3 minutes.
  • Partially cover the skillet, letting it breathe out the side for about 1-2 minutes until slightly soft.
  • Remove from heat and cover evenly with the prepared batter.
  • Drop the ricotta in 1/4 cup increments evenly across the vegetables.
  • Evenly distribute about 3/4 of the basil on top of the mixture.
  • Bake for 30-35 minutes, until the top is slightly browned and the sides pull away from the skillet.
  • Remove from oven and serve with remaining basil on top.