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Comté, apricot & rosemary clafouti

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  • 250g of Comté
  • 2 ripe but firm apricots
  • 2 sprigs of rosemary and 4 pinches of dried rosemary
  • A knob of butter
  • Extra virgin olive oil
  • Flaked almonds

For the clafouti dough:

  • 500ml of single cream
  • 75g of flour
  • 5 eggs
  • Salt and pepper

    1. Preparing the clafouti:

    1. Whisk the eggs with the flour
    2. Add the cream when the mix is smooth
    3. Season to your taste

    2. Preparing the apricots and Comt°:

    1. Cut the apricots in two and remove the stone
    2. Sprinkle the apricots with the dried rosemary
    3. Fry the apricots in a mix of butter and olive oil over a medium heat (until they become a lovely golden colour)
    4. Cut the Comt° into 1cm cubes

    3. Finishing touches and serving:

    1. Divide the apricots, Comt° and sprigs of rosemary between the ramekins (with their coloured side facing upwards)
    2. Fill the rest of the ramekin with the dough mix and almond flakes
    3. Cook in the oven (at 180°) for 15-20 minutes until the dough has inflated everywhere
    4. Serve hot or warm with a baby greens salad

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