Melted Leek & Comté Savory Clafoutis with Avocado-Herb Salad

Instructions

1. 1

   Let’s get the oven going to 350°F (175°C). Generously grease a 9-inch ceramic pie or tart dish with 1 tbsp unsalted butter—don't be shy here, it helps the delicate custard release beautifully and gives the edges a golden crispness.

   5 min

   Tip: A ceramic dish holds the heat nicely for a gentle bake, but a cast-iron skillet works wonderfully too if you want more rustic, crispy edges.

2. 2

   Clean and prep 3 large leeks. Halve them lengthwise, rinse out any hidden grit under cold water, and slice them thinly into half-moons.

   10 min

   Tip: Leeks are notoriously sandy. If they seem very dirty, soak the slices in a bowl of cold water, lift them out with your hands, and pat them dry.

3. 3

   Place a medium skillet over medium-low heat. Add the remaining 1 tbsp unsalted butter and 1 tbsp extra-virgin olive oil. Toss in the prepared leeks along with 1 large shallot, 1 tsp fresh thyme leaves, and 1/2 tsp kosher salt. Let them sweat and melt down slowly, stirring occasionally, until they are incredibly soft, sweet, and jammy.

   15 min

   Tip: Don't rush the leeks! We want them tender and sweet, not browned. Turn down the heat if they start to take on too much color.

4. 4

   While the leeks are performing their slow-melting magic, grab a large bowl. Whisk together 4 large eggs, 1.25 cups whole milk, 1/4 cup crème fraîche, 1/3 cup all-purpose flour, the remaining 1/2 tsp kosher salt, 1/4 tsp black pepper, and 1/8 tsp freshly grated nutmeg until the batter is completely smooth and frothy.

   5 min

   Tip: Sifting the flour in gently while you whisk helps prevent any lumps. The batter will seem quite thin—that's exactly what you want for a silky custard.

5. 5

   Once the leeks are totally soft, remove them from the heat and stir in 1 tsp Meyer lemon zest. Spread this fragrant leek fondue evenly across the bottom of your prepared baking dish. Scatter 1 cup Comté cheese over the top of the leeks.

   2 min

   Tip: The lemon zest cuts the richness of the buttery leeks perfectly. Standard lemon works if Meyer isn't available, but Meyer adds that distinct, floral California sunshine.

6. 6

   Gently pour the egg batter over the leeks and cheese. Carefully slide the dish into the middle rack of the oven and bake for 30 to 35 minutes.

   35 min

   Tip: You are looking for a gentle rise, golden puffed edges, and a center that is just set with a very slight wobble. It will continue to cook as it rests.

7. 7

   When the clafoutis has about 5 minutes left in the oven, let's make a bright little salad. In a small bowl, gently toss 1 ripe avocado, 1/2 cup mixed soft herbs, 1 tbsp Meyer lemon juice, the remaining 1 tbsp extra-virgin olive oil, and 1 pinch flaky sea salt.

   5 min

   Tip: Toss this right at the end so the avocado stays pristine and the herbs don't wilt in the acid.

8. 8

   Pull the clafoutis from the oven. Let it rest for 10 minutes—it will deflate slightly, which is completely normal. Spoon the fresh avocado-herb salad directly over the center of the warm custard. Slice into wedges and serve immediately.

   10 min

   Tip: Custards need a moment to collect themselves after leaving the oven. This resting time makes it much easier to slice neatly.