Salted clafoutis: the tasty recipe with mortadella and cherry tomatoes

  • For the dough

  • Milk
    250 ml
    • 63 kcal

  • Egg

    • 0 kcal
  • Flour 00
    4 oz
    • 0 kcal

  • Extra virgin olive oil
    2 tbsp
    • 0 kcal

  • salt

    to taste
    • 21 kcal
  • pepper
    to taste
    • 79 kcal

  • For filling

  • Cherry tomatoes

  • Mortadella diced
    100 grams
    • 91 kcal

  • Sweet caciocavallo
    100 grams

  • Basil

    to taste
    • 15 kcal

Calories refer to 100 grams of product

the salted clafoutis is the rich and tasty variant of the traditional cherry clafoutis, the typical sweetness of French pastry. It’s a rustic quick to make and very versatile, perfect to be served hot or cold as appetizers Where second delicious. The basic dough is made with a few simple ingredients, such as eggs, milk and flour, then enriched with cherry tomatoes, cubes of caciocavallo, mortadella and basil, for a tasty and fragrant end result. An empty fridge dish, which you can decorate as you wish with other vegetables, cheeses and cold meats, also ideal for a picnic or one party buffet. Find out how to do it by following the recipe step by step.

How to make a salty clafoutis

Beat eggs

In a bowl, shell the eggs, add the flour and mix vigorously using a whisk (1).

add milk

Pour in the milk slowly (2) while continuing to mix to avoid the formation of lumps.

to mix together

Also add the oil and a pinch of salt and pepper (3), then mix again to obtain a fluid and homogeneous paste.

add green vegetables

Pour the dough into a lightly oiled mold about 20 cm in diameter and decorate the surface with whole cherry tomatoes, chopped basil and cubes of mortadella (4).

to cook

Finally, add the cheese cubes (5) and bake at 180 ° C for about 35 minutes.

Salted clafoutis

When the surface is golden, take the clafoutis out of the oven and let stand for about 10 minutes, then bring to the table and serve (6).


If you want to make one vegetarian version of the salted clafoutis, just remove the salami and add a few sundried tomato fillets, to give it the right taste.

You can flavor the dough with aromatic herbs that you prefer, fresh or dried: you can add mint, thyme, chives, parsley; if you like spicy flavors, you can also flavor everything with a pinch of turmeric or sweet paprika.

The clafoutis can be prepared, always from the basic dough, with a thousand different ingredients: raw and cooked vegetables, olives, capers, cheeses and cold meats to taste, always respecting the proportions indicated.

If you liked this recipe, also try the apricot clafoutis.


The salted clafoutis can be stored for a few hours at room temperature, the time to fridge, covered on the surface with a sheet of transparent film, for 1-2 days. Freezing is not recommended.