Recipes

Romanesco Cabbage & Goat Cheese Clafoutis

4 pers.
20 min
40 min
Romanesco Cabbage & Goat Cheese Clafoutis

Ingredients for :

4 people
La Pointe de Sel Moulded Butter Paysan Breton
50 g La Pointe de Sel Moulded Butter
Romanesco broccoli
1 kg Romanesco broccoli
Goat cheese
1 g Goat cheese
Flour
60 g Flour
Paysan Breton UHT semi-skimmed milk
35 cl Paysan Breton UHT semi-skimmed milk
Egg
3 Units Eggs
Thyme
1 Sprig Thyme
Salt
1 Pinch Salt
Pepper
1 Pinch Pepper

Method :

  1. Cook the Romanesco cabbage in small bunches in a large volume of water for 7 minutes. In a frying pan, heat the Paysan Breton Butter and add the bunches of Romanesco cabbage to finish cooking. Add salt and pepper.
  2. Mix the flour and salt in a bowl. Add the eggs one by one and mix. Add the milk and mix again to obtain a smooth mixture.
  3. Butter a gratin mold and pour the dough. Add the Romanesco cabbage and slices of Paysan Breton Goat Cheese and bake for 40 minutes at 200 ° C.

You'll also love

These recipes

Click here for new recipes, meals and even more cooking ideas!

View all recipes