Cherry Clafoutis

Time: 30 minutes

Serves:

Pastry:
2 cups plain flour
2/3 cup icing sugar
Grated zest of a lemon
½ cup ground roasted hazelnuts
¼ teaspoon salt
180 grams butter, cut into cubes
1 Woodland free range egg yolk
2 tablespoons cold water

Filling:
4 Woodland free range eggs
1 cup cream
¾ cup caster sugar
Zest and juice of an orange
500 grams black cherries, pitted

Pastry:
Place the flour, icing sugar, lemon zest, ground hazelnuts, salt and butter in food processor. Pulse to combine. Add egg yolk and water - 1 tablespoon at a time until a firm dough is formed. Roll out pastry to fit a 26cm quiche dish and chill for 10-15 minutes. Bake blind in a hot oven until golden brown – 8-10 minutes.

Filling:
Combine the eggs, cream, sugar, orange zest and juice. Arrange the pitted cherries in the pastry shell. Cover with the egg mixture and bake at 180°c for 45 minutes or until firm to touch.

• Winter

• Cinnamon Oysters
• Kefta Meatballs with Tomato and Egg
• Spinach and Chickpea Frittata
• Scotch Eggs

• Spring

• Spinach Roulade filled with Asparagus and Eggs
• Scrambled Eggs on Ciabatta with Asparagus
• Pizza with Eggs
• Lime and Berry Tarts

• Summer

• Crème Patisserie
• Smoked Fish Cakes with Poached Eggs
• Jersey Benny Crostini with Egg and Basil Pesto
• Cherry Clafoutis

• Autumn

• Whole Orange Syrup Cake
• Potato Rosti
• Poached Pears in Red Wine and Pistachio Tart with Chocolate Sauce