Bacon and tomato clafoutis

Bacon and tomato clafoutis

Clafoutis is traditionally a sweet dish made with fruit but this savory adaptation makes a satisifying and economical midweek supper dish. Recipe adapted from Nestlé France.

Preparation time

10 minutes

Cooking time

35 minutes

Total preparation time

45 minutes

Serving number 4

Ingredients

1 can (410g) / 1 can (12floz) CARNATION Evaporated milk
4 large Eggs
4 tbsp Plain flour (or all purpose flour)
Salt and pepper
50 g / 2 oz Cheese (e.g. Gruyére or cheddar, grated)
100 g / 4 oz Streaky bacon, smoked (cut into strips)
10 Cherry tomatoes
Butter for greasing

Preparation steps

Pre-heat the oven to 200°C/400°F. Use the butter to grease a shallow oven proof flan dish (27cm/10 inch)or a gratin dish.

Place the flour in a large mixing bowl, add about 1/3 of the milk beating or whisking to make a smooth paste. Gradually add in the remaining milk and the beaten eggs and whisk together.

Season with 1/2 tsp of salt and several grinding of pepper.

Fry the bacon in a small non-stick frying pan or skillet (without any added fat) until crispy.

Remove from the pan with a slotted spoon trying to leave behind as much of the melted fat in the pan as possible.

Pour batter into the prepared dish. Sprinkle over the cooked bacon and add the whole tomatoes arranging them evenly in the dish. Finally sprinkle with grated cheese.

Place in the oven and bake at 200°C/400°F for 25-30 minutes or until golden brown and puffed up. Serve immediately.