Savory Clafoutis

To prepare the savory clafoutis, start with the confit cherry tomatoes, as they require quite a long cooking time. You can prepare them the night before and store them in the fridge, or buy them ready-made at the deli counter of the supermarket or in jars of oil, remembering to drain off the excess oil and pat them dry with kitchen paper. Wash and dry the cherry tomatoes, cut them in half, and place them on a baking sheet lined with parchment paper with the cut side facing up 1. Salt and pepper each tomato to taste and then sprinkle them with a mixture of garlic and thyme 2 and sugar 3.

Continue by adding a sprinkle of dried oregano 4 and drizzle a little olive oil over each tomato 5. Then bake in a preheated ventilated oven at 284°F for about 2 hours, until they are slightly roasted but not dry 6. To learn how to best cook and store confit cherry tomatoes, consult the recipe: confit cherry tomatoes.

In the meantime, prepare the pumpkin: place the delica pumpkin on a cutting board and cut it in half 7. Then remove its seeds with a spoon 8 and slice it into 0.8-inch thick slices lengthwise 9. The smaller size of the delica pumpkin allows for smaller slices that resemble peach wedges.

Remove the skin from each slice 10 and then place the pumpkin slices on a baking sheet lined with parchment paper, then salt, pepper, and oil each piece 11. Bake in a preheated oven at 482°F for about 10 minutes. Make sure they don't burn, so bake them on the lowest rack if the heating element is at the top. When the pumpkin slices are nicely golden 12, take them out of the oven and let them cool.

While the pumpkin is baking, prepare the clafoutis batter: crack the eggs into a large bowl 13 and beat them with a whisk, add the milk 14 and also add the flour sifted with a sieve directly into the mixture 15.

Also add the Parmesan and Emmentaler, which you have previously grated (16-17). Salt and pepper to taste, add the ground nutmeg 18, and mix everything together.

At this point, butter the bottom and sides of a round 10-inch pan, using a brush 19 and pour the mixture inside it 20. Now start placing the baked and cooled pumpkin slices. Try arranging them in a wheellike pattern, as if they were peaches 21, and if they are too long, cut them in half.

Add the confit cherry tomatoes between the pumpkin spokes you created, as if they were cherries, placing them with the cut side down 22. Once you've decorated the clafoutis gracefully, just as if it were a cake, with all the pumpkin slices and confit cherry tomatoes 23, bake in a preheated static oven at 356°F for about 40 minutes, if using a ventilated oven, bake at 320°F for about 30 minutes. When the surface is pleasantly golden 34, take the savory clafoutis out of the oven, let it cool slightly and serve it as an appetizer or main course!