French Goat's Cheese Clafoutis




150g kumara

4 eggs

100g crème fraiche

100g soft goat’s cheese

50g pine nuts, ground finely

2 tbsp standard flour

100ml milk

½ tsp fresh thyme, finely chopped

½ tsp ground black pepper

50g olives, pitted and roughly chopped


Ingredients provided by:


Preheat oven to 180°C. Grease an 18cm x 10cm baking dish.

Peel kumara then cut into small cubes. Blanch kumara cubes in boiling salted water until tender. Remove and refresh in ice-cold water before drying with paper towels.

Whisk the eggs until thoroughly beaten, then whisk in the crème fraiche and goat’s cheese. Add ground pine nuts and flour, whisking to ensure there are no flour lumps. Add milk

chopped thyme, chopped olives and black pepper and kumara.

Pour into prepared baking dish.

Bake for 35-45 minutes, or until golden brown and set. Serve warm.

Wine match; 2018 te Pa Reserve Collection Hillside Sauvignon Blanc