Craving a warm, simple, and golden dish when the fridge has nothing spectacular to offer? This savory clafoutis with onions and turkey ham takes the classic French idea but in a dinner version, with no pastry to roll out or complicated technique. Mix, bake, and get something soft, mild, and frankly practical.
Ingredients :
- Eggs — They structure the clafoutis and give it that savory flan texture that cuts into neat slices. Choose medium to large eggs, and beat them just enough to homogenize without incorporating too much air.
- White onions — They bring the main sweetness to the dish, especially when they become translucent and melting in the pan. Slice them finely so they mix well into the batter, and replace with yellow onions if you want a slightly stronger flavor.
- Turkey ham — It adds salty, tender pieces that make the clafoutis more filling. Use not-too-wet slices, cut into strips or dice, or replace with cooked chicken breast for a thicker mouthfeel.
- Grated Parmesan — It enhances the whole with a salty, slightly nutty note, especially on top when it browns. Since it’s already strong, you don’t need too much; Comté or grated Emmental work if you want a milder taste.
