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Recipe details
Yellow Melon, Plum, Tomato, and Mascarpone Clafoutis
A thin, tender French clafoutis with yellow melon, plum, tomato, and mascarpone in a lightly sweet egg batter, baked until softly set with browned edges.
≈ 131 kcal/100 g · ≈ 323 kcal/serving
42 minEasyFrench
For meat, fish and egg dishes, verify the stated internal temperature with a food thermometer. Official temperature chart↗
Ingredients
Units
Base quantities are stored for one person and recalculated automatically.
yellow melon, peeled and thinly sliced70 g · slices about 5 mm thick
ripe plum, pitted and thinly sliced40 g · slices about 5 mm thick
ripe tomato, seeded and thinly sliced30 g · slices about 5 mm thick
mascarpone, spooned in small dollops60 g
whole milk50 ml
large egg1 pcs
all-purpose flour20 g
granulated sugar25 g
fine salt1 g
Cookware and utensils
350 ml shallow ovenproof dish
Mixing bowl
Whisk
Knife and cutting board
Oven
Directions
01
Heat the oven to 190°C/375°F.
Products
No products at this step
Action
Preheat
Time
5 min
Temperature
190°C/375°F oven
02
Arrange the melon, plum, and tomato slices in the ovenproof dish.
Products
yellow melon, peeled and thinly sliced — 70 g · slices about 5 mm thick; ripe plum, pitted and thinly sliced — 40 g · slices about 5 mm thick; ripe tomato, seeded and thinly sliced — 30 g · slices about 5 mm thick
Action
Arrange
Time
3 min
Temperature
room temperature
03
Whisk the milk, egg, flour, sugar, and salt into a smooth thin batter.
Products
whole milk — 50 ml; large egg — 1 pcs; all-purpose flour — 20 g; granulated sugar — 25 g; fine salt — 1 g
Action
Whisk
Time
4 min
Temperature
room temperature
04
Pour the batter over the arranged slices.
Products
whole milk — 50 ml; large egg — 1 pcs; all-purpose flour — 20 g; granulated sugar — 25 g; fine salt — 1 g; yellow melon, peeled and thinly sliced — 70 g · slices about 5 mm thick; ripe plum, pitted and thinly sliced — 40 g · slices about 5 mm thick; ripe tomato, seeded and thinly sliced — 30 g · slices about 5 mm thick
Action
Pour
Time
2 min
Temperature
room temperature
05
Dot the surface with all the mascarpone.
Products
mascarpone, spooned in small dollops — 60 g
Action
Dot
Time
2 min
Temperature
room temperature
06
Bake until the edges are browned, the center is set, and the center temperature reaches 71°C/160°F.
Products
yellow melon, peeled and thinly sliced — 70 g · slices about 5 mm thick; ripe plum, pitted and thinly sliced — 40 g · slices about 5 mm thick; ripe tomato, seeded and thinly sliced — 30 g · slices about 5 mm thick; mascarpone, spooned in small dollops — 60 g; whole milk — 50 ml; large egg — 1 pcs; all-purpose flour — 20 g; granulated sugar — 25 g; fine salt — 1 g
Action
Bake
Time
23 min
Temperature
190°C/375°F oven; 71°C/160°F center
07
Rest the clafoutis for 3 minutes before serving warm.
Products
No products at this step
Action
Rest
Time
3 min
Temperature
warm
Recipe sources
This recipe was generated and saved by Kitchen Fridge.
