Bacon, Onion and Tomato Clafoutis

Bacon, Onion and Tomato Clafoutis recipe by Kenwood New Zealand

Disclaimer: On occasions we may have used a recipe image of a similar nature for illustrative purposes only.

  • Recipe difficulty: Easy
  • 0 of 5
  • Preparation time: 
  • Cooking time: 
  • Serves: Up to 4 people
  • Recipe course: Main dishes

Serves: 4
Preparation Time: 20 Minutes
Cooking Time: 30-40 Minutes
Tools: Roto Food Cutter / Balloon Whisk

Method

  1. Preheat the oven to 190°C/375°F/Gas 5. Lightly grease a 1.4 litre (2½ pint) shallow ovenproof dish. Grill the bacon until crisp, then cut into large pieces. Sprinkle over the base of the dish and top with the whole tomatoes.
  2. Using the Slow Speed Slicer Shredder fitted with the fine shredding drum, grate the Pecorino cheese.
  3. Place the eggs, egg yolk, melted butter and seasoning in the Kenwood Bowl. Using the Whisk beat together. Add the flour and whisk to combine. Finally whisk in the milk until the batter is smooth.
  4. Stir in the spring onions and all but 30ml (2 tbsp) of the cheese. Pour over the bacon and tomatoes. Sprinkle over the remaining cheese and bake for 25-35 minutes, or until the batter is golden and lightly set. Serve warm.

 

Ingredients

  • 6 rashers smoked back bacon
  • 280g (10oz) baby plum tomatoes
  • 75g (3oz) Pecorino cheese
  • 2 eggs
  • 1 egg yolk
  • 25g (1oz) butter, melted
  • salt and freshly ground black pepper
  • 50g (2oz) plain flour
  • 300ml (½ pint) milk
  • 6 spring onions, chopped

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