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Sunday Supper & More

Clafoutis de ratatouille (Ratatouille custard pudding)

(Beatrice Peltre for The Boston Globe)
July 14, 2010

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Serves 4

Olive oil (for the pan)
6 eggs
1 cup flour or 2/3 cup cornstarch
2/3 cup creme fraiche
1/2 cup whole milk
2/3 cup grated Comte or Gruyere cheese
Salt and pepper
4 cups cooked ratatouille
1/3 cup crumbled goat cheese

1. Set the oven at 400 degrees. Oil a 9-by-13-inch baking pan.

2. In a large bowl, beat the eggs and flour or cornstarch. Stir in the creme fraiche, milk, Comte or Gruyere, salt, pepper, and ratatouille.

3. Transfer to the baking dish. Sprinkle with goat cheese.

4. Bake the clafoutis for 40 to 45 minutes, or until the top is golden and the egg mixture is set. Serve warm with salad.

Beatrice Peltre

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