Savory Caramelized Onion and Pepper Clafoutis

A clafoutis is a custardy egg-based dish that is often made sweet with fruit.  This clafoutis inspired by Melissa Clark, is savory. Almost a soufflé, and much lighter than a frittata - but also without the crust of a quiche - this tart is flavored with caramelized onion, shallot and leek. The slight sweetness of the caramelized veggies marries well with the herbs and nutmeg, and with the rich savory flavor of prosciutto. A wonderful lunch or light dinner.

2 Tbsp butter plus 1 Tbsp olive oil

1 orange or red bell pepper, thinly sliced

1 medium onion, thinly sliced

1 shallot, diced

1 small leek, sliced

2 cloves garlic, minced

2 tsp fresh lemon thyme, minced

2 slices prosciutto, finely chopped (or about 1/4 cup pancetta, or diced ham)

Wet ingredients:

4 eggs

1/2 cup sour cream of creme fraiche

1/2 cup half-and-half, or milk

1 cup grated sharp cheddar cheese

1/4 cup grated Parmesan cheese

dash freshly grated nutmeg

2 Tbsp fresh dill, minced

2 Tbsp fresh chives, mined

1/4 tsp red chili flakes, or to taste

1/4 cup all purpose flour

Preheat oven to 375F.

Melt the butter in the olive oil in a large skillet. Add the onion and cook over medium heat for five minutes, stirring from time to time.

Add the bell pepper, shallot and leek and cook another 10 minutes, at a slightly lower heat, until the pepper browns just a bit and the onions become a bit caramelized.  Stir often and adjust the heat so the leek does not burn.

Add the garlic and thyme and cook another 2-3 minutes. Tip the veggies into a well-buttered 1-quart baking dish, and spread evenly about the dish.  Top the veggies with the prosciutto. 

Whisk together the wet ingredients. Pour them over the veggie mixture.

Bake for about 30 minutes, until the top of the clafoutis is nicely browned. 

Remove from oven and allow to set 10 minutes before serving. The clafoutis will settle a bit.

Serves 4. 

I served with a salad of crisp lettuce with Belgian endives.