Plant-Forward
Savory Vegetable Clafoutis with French Herb Beans
Watch Henry make it
Ingredients
- For the Vegetables
- 1 teaspoon olive oil or avocado oil
- 1/2 small leek, thinly sliced (white/light green part only)
- 1/2 small zucchini, diced
- 1/2 cup baby spinach, roughly chopped
- 1/4 cup cherry tomatoes, halved
- 1 garlic clove, minced
- 1/2 teaspoon kosher salt
- 1/4 teaspoon black pepper
- For the Batter
- 2 large eggs
- 3/4 cup low-fat cottage cheese
- 1/4 cup soft goat cheese (chèvre)
- 3/4 cup unsweetened almond milk Shop on Amazon (opens in a new window)
- 1/4 cup chickpea flour Shop on Amazon (opens in a new window)
- 2 tablespoons Just Better Fiber Shop at Just Better (opens in a new window)
- 1/2 teaspoon Dijon mustard
- 2 tablespoons nutritional yeast Shop on Amazon (opens in a new window)
- 1 tablespoon chopped fresh parsley and thyme
- For the Topping
- 2 tablespoons shredded Gruyère
- 2 tablespoons chopped sun-dried tomatoes Extra fresh herbs, for garnish French Herb Beans Shop on Amazon (opens in a new window)
- 2 cups cooked white beans (cannellini or black lentils work)
- 1 tablespoon olive oil
- 1 small shallot, finely diced
- 1 garlic clove, minced
- 1 teaspoon chopped fresh thyme
- 1 teaspoon chopped fresh rosemary
- Salt & black pepper, to taste
- 1 teaspoon Dijon mustard (optional, stirred in at the end)
- Splash of vegetable broth or water
Shop links go to Just Better or Amazon. As an Amazon Associate, Chef Healthy Henry earns from qualifying purchases.
Directions
- 1
Preheat Oven Preheat to 375°F. Grease two 6-inch baking dishes or four 8 oz ramekins.
- 2
Sauté Vegetables In a skillet over medium heat, warm the olive oil. Add leek, zucchini, garlic, salt, and pepper.
- 3
Cook 4 to 5 minutes, until just tender. Stir in spinach and cherry tomatoes; cook 1 to 2 minutes until wilted. Remove from heat.
- 4
Make Batter In a blender, combine eggs, cottage cheese, goat cheese, almond milk, chickpea flour, Just Better Fiber, Dijon mustard, nutritional yeast, and herbs.
- 5
Blend until completely smooth. Assemble Clafoutis Pour a thin layer of batter into each dish. Evenly distribute the cooked vegetables over the batter.
- 6
Pour the remaining batter on top. Garnish with Gruyère, sun-dried tomatoes, and extra herbs. Bake Bake 25 to 30 minutes, until puffed, golden, and set in the center.
- 7
Let rest 5 minutes before serving. Cook the Beans While the clafoutis bakes, warm olive oil in a saucepan over medium heat.
- 8
Add shallot and garlic; sauté until softened, about 2 minutes. Add beans, thyme, rosemary, salt, and pepper. Stir in a splash of broth and simmer gently 5 to 7 minutes.
- 9
Finish with Dijon mustard if desired. Serve Spoon warm beans into shallow plates or bowls.
- 10
Add a wedge or scoop of clafoutis alongside. Garnish with fresh herbs.
Nutrition
Per 1 serving
Estimated per serving. Actual values vary with brands, substitutions, and portion size. This is general information, not medical or nutrition advice.
Check every ingredient against your own allergies and dietary needs. See our Health & Nutrition Disclaimer.
