Asparagus and Goat's Cheese Clafoutis

Serves 6

Prep 15 min

Cook 50 min

This is a Guest Recipe courtesy of Thomasina Miers and was so easy to make and really delicious.   

I have been on the look out for easy, vegetarian dishes, especially for the Summer and although we ate it straight from the oven, the first time I cooked it, we decided it tasted even better at room temperature or cold from the fridge.

So this is a recipe that could be prepared the day before or first thing as it keeps so beautifully.

There is no pastry and obviously one can substitute other vegetables when asparagus is no longer in season - amazingly the season for asparagus is surprisingly short, and traditionally, the British asparagus season runs from St George's day on the 23^rd April through to Summer Solstice on the 21^st June. That's just 8 and a half weeks to make the most of this fantastic crop. And in some years that window of opportunity can be even shorter.

Ingredients

• 250g asparagus, tough ends discarded
• 150g peas
• 200g baby spinach, washed
  
  
  

For the batter

• 4 eggs
• 125ml whole milk
• 125ml double cream (we used vegan Elmlea)
• one heaped teaspoon of either whole grain or Dijon mustard
• 125g plain flour, sifted
• 2-3 large handfuls mixed fresh herbs – dill, parsley, basil, tarragon, mint and/or oregano
• 4 spring onions, trimmed and finely sliced
• Salt and black pepper
• ¼ nut nutmeg (optional)
• 200g goat’s cheese log, crumbled (we used Bettine)

AND THIS IS WHAT YOU DO.....

1. Firstly, lay out all the ingredients neatly on your work surface, including the herbs with 2-3 bowls, including one for veg waste as it can be time consuming if you have to go out into the garden, as I do, to select your herbs.
   
   
2. Heat the oven to 200C (190C fan)/400F/gas 7.
   
   
3. Take a double steamer pan and add salted boiling water to the base.    For the top section, add the washed and trimmed asparagus and steam for about 5-6 minutes.  Pierce with a knife, but careful to retain some "bite"..
   
   
4. In the second section, add the washed spinach leaves - but these will take barely 2 minutes to wilt and should not be overdone.
   
   
5. The peas can also be added to the salted boiling water at the same time as the spinach.
   
   
6. In a large bowl, beat the eggs, milk, cream and mustard. Sift in the flour in batchesand whisk briefly to make a batter.
   
   
7. Add some seasoning, nutmeg, (if using) and set aside.
   
   
8. Finely chop the herbs and spring onions and place into a separate bowl and set aside.
   
   
9. Take a large flan dish, about 11" or 22 cm and place half the asparagus in the base.
   
   
10. Then place the spinach on top of the asparagus and spread it out.
    
    
11. Add the herbs and spring onions to the batter and half of the crumbled goat's cheese, mix well and pour evenly over the vegetables in the flan dish.  You may need to spread it a little with the use of a palette knife.
    
    
12. Now arrange the remaining asparagus on the top of the batter and distribute the remaining goats cheese.
    
    
13. Bake for 15-20 minutes, or until puffed up and golden brown.   Gently check the centre with a knife to ensure it is just firm.
    
    
14. We served this with baby new potatoes garnished with butter and freshly chopped parsley, on another occasion with piping hot baked potatoes and a dressed salad.   We also served Amora - a french Dijon flavoured mayonnaise, which was perfect.

VEGAN OPTION

Vegans could leave out the milk and flour, and loading the batter with new potatoes, more herbs and chia instead of egg: Use one tablespoon of ground chia soaked in water for five minutes to replace each egg.