Recipes  /  Clafoutis with cherry tomatoes, Ossau-Iraty cheese and pistachio pesto

Clafoutis with cherry tomatoes, Ossau-Iraty cheese and pistachio pesto

Origin : Pyrénées
Main course
clafoutis
Preparation time
25 min
Cooking time
35 min
Easy

Some history

Ossau-Iraty PDO: A cheese that starts life in the meadows of the southwest French regions of Béarn and Pays Basque, Ossau-Iraty is made with ewe’s milk and has enjoyed AOC (Appellation d'Origine Contrôlée) status since 1980. This appellation is the guarantee of age-old craftsmanship, making Ossau-Iraty an ambassador of the Pyrenean terroir.

Ingredients

For the clafoutis:

  • 200g cherry tomatoes
  • 180g Ossau-Iraty PDO cheese
  • 3 Terre de l’Alpe eggs
  • 25cl milk
  • 100g flour
  • Salt and pepper

 

For the pesto:

  • 160g pistachios
  • 40g pine nuts
  • 40g parmesan
  • Half a bunch of basil
  • 1 garlic clove
  •  Olive oil, salt and pepper

Preparation

Heat the oven to 180°C (355°F).
Mix the eggs in a bowl with the flour, milk, salt and pepper.
Add the (grated) cheese and mix well.
Grease a gratin dish.
Put the (washed) cherry tomatoes in the dish, then pour the clafoutis mixture over them.
Bake for 35 minutes, until the batter is nice and golden.
Meanwhile, prepare the pistachio pesto: blitz the ingredients, adding the olive oil gradually to obtain the desired consistency (more a liquid or a paste, as you prefer).
Serve the clafoutis warm, garnished with the pistachio pesto!

 

 

Thanks : 

Recipe made by Mégane Arderighi (MegAndCook).



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