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Melted Leek & Chèvre Savory Clafoutis

Melted Leek & Chèvre Savory Clafoutis

We are taking the classic French dessert and pulling it hard into savory territory. Melted leeks, tangy goat cheese, and a one-bowl custard that puffs up golden and lacy around the edges. It is the ultimate cafe-style lunch, minus the fuss of rolling out a tart dough.

Camille Roux
Camille Roux
Prep: 15 minutes
Cook: 35 minutes
6
easy
lunchsnack
savory-bakingclafoutiscafe-styleweeknight+1

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Timeline

57 minutes
0m15m30m45m57m
Preheat & Prep
5m
Melt the Leeks
12m
Brown the Butter
5m
Whisk the Custard
5m
Assemble Clafoutis
Bake to Puffed
35m

Ingredients

  • 3 large Leeks(White and light green parts only, washed well and sliced into half-moons)
  • 1 tbsp Olive oil(For sautéing)
  • 2 tbsp Unsalted butter(For melting the leeks)
  • 3 tbsp Unsalted butter(For the browned butter batter, plus extra for greasing the skillet)
  • 4 Large eggs(Room temperature preferred)
  • 1 cup Whole milk(Do not swap for skim)
  • 1/2 cup Heavy cream(Adds the necessary richness to the custard)
  • 1/2 cup All-purpose flour(Spoon and leveled)
  • 1 tsp Kosher salt(Diamond Crystal preferred)
  • 1/2 tsp Black pepper(Freshly ground)
  • 4 oz Goat cheese (chèvre)(Crumbled into large pieces)
  • 1 tbsp Fresh thyme(Leaves only)
  • 1 pinch Flaky sea salt(For finishing)

Instructions

  1. 1

    Preheat your oven to 400F (200C). Generously rub a 10-inch cast-iron skillet or round baking dish with butter. We want zero sticking and beautifully crisp edges.

    5 min

    Tip: A cast-iron skillet gives the best lacy, golden crust, but any heavy baking dish works.

  2. 2

    Heat 1 tbsp olive oil and 2 tbsp unsalted butter in a large skillet over medium-low heat. Add the sliced 3 large leeks and a small pinch of salt. Cook slowly, stirring occasionally, until the leeks are completely soft, sweet, and jammy. Do not rush this; crunchy leeks ruin the custard texture.

    12 min

    Tip: If the leeks start to brown too quickly, drop the heat and add a splash of water to steam them out.

  3. 3

    While the leeks melt down, make the browned butter. In a small saucepan over medium heat, melt the remaining 3 tbsp unsalted butter. Swirl the pan occasionally until the butter foams, smells intensely nutty, and develops brown flecks at the bottom. Immediately remove from heat and let it cool slightly.

    5 min

    Tip: Butter is not a garnish. Browning it adds a crucial nutty backbone that elevates the entire dish.

  4. 4

    In a large mixing bowl, aggressively whisk together the 4 large eggs, 1 cup whole milk, 1/2 cup heavy cream, 1/2 cup all-purpose flour, 1 tsp kosher salt, and 1/2 tsp black pepper. Once completely smooth and lump-free, steadily stream in the cooled browned butter, whisking constantly until incorporated.

    5 min

    Tip: You are looking for a thin, crepe-like batter consistency. A few bubbles on top are a good sign.

  5. 5

    Transfer the jammy leeks to your prepared skillet, spreading them out into an even layer. Pour the liquid custard batter directly over the leeks. Dot the surface evenly with the crumbled 4 oz goat cheese and scatter the 1 tbsp fresh thyme over the top.

    2 min

    Tip: Leave the goat cheese in distinct, craggy chunks so you get pockets of tanginess in every bite.

  6. 6

    Bake for 30 to 35 minutes. You are looking for lacy, puffed edges that pull away slightly from the pan, and a center that is deeply golden but still has a slight jiggle when you tap the skillet. Don't skip this: let the clafoutis rest for 10 minutes before slicing. It will deflate dramatically as it cools, which is exactly what a good clafoutis does. Finish with 1 pinch flaky sea salt.

    35 min

    Tip: Serve warm or at room temperature with a sharp, mustardy green salad.

Chef's Notes

Cami's shortcut note: Buy pre-washed, pre-sliced leeks if you are slammed. But whatever you do, do not skip browning the butter for the batter. It bridges the gap between the sweet, melted leeks and the sharp goat cheese. We are not suffering for lunch, people. Let time do the work on the leeks until they are completely soft; crunch has no place in a custard.

Frequently Asked Questions

How long does Melted Leek & Chèvre Savory Clafoutis take to make?

Melted Leek & Chèvre Savory Clafoutis takes about 50 minutes total. That includes 15 minutes of prep and 35 minutes of cooking.

How many servings does this recipe make?

This recipe makes 6 servings.

What skill level is needed for Melted Leek & Chèvre Savory Clafoutis?

This recipe is rated easy — it's beginner-friendly and straightforward.

What ingredients do I need for Melted Leek & Chèvre Savory Clafoutis?

The main ingredients are: Leeks, Olive oil, Unsalted butter, Unsalted butter, Large eggs, Whole milk, Heavy cream, All-purpose flour, Kosher salt, Black pepper, Goat cheese (chèvre), Fresh thyme, Flaky sea salt.

What type of meal is Melted Leek & Chèvre Savory Clafoutis?

Melted Leek & Chèvre Savory Clafoutis is categorized as: lunch, snack.