Fresh Strawberry Flaugnarde

I have seen several desserts like this around the blogosphere recently - some with blueberries, some with pears. But they are all calling this a 'clafoutis.' Klah-foo-tee! They look delicious. However, it is actually a flaugnarde. 

Clafoutis is a dessert that comes from the Limousin region of France and is made with black cherries. Only cherries. Other variations are made with plums, prunes, apples, cranberries or blackberries, but those are called flaugnarde. Since mine is made with fresh strawberries, a flaugnarde it is.

And here's another interesting tidbit, for clafoutis purists: the cherries are baked with their pits intact. 

Ingredients

• 2 C fresh strawberries, destemmed and halved
• 4 eggs
• 1/2 C organic raw turbinado sugar
• 3/4 C white whole wheat flour
• 1 C milk
• 2 T Chartreuse
• powdered sugar for dusting

Procedure
Preheat the oven to 350 degrees F. Butter the baking dish. I used an 11" round. Lay the strawberries, cutside-down, in the bottom of the dish.

Whisk the eggs, sugar, and flour together until smooth. Add the milk and liqueur. Whisk until smooth. Pour over the strawberries.

Bake for 45-50 minutes or until lightly browned and a toothpick inserted into the center comes out clean. When you pull it put of the oven it will jiggle a bit. That's normal. Place on a wire rack to cool.

The flaugnarde will have puffed up quite a bit and will deflate while cooling. When cool dust the flaugnarde  with powdered sugar. Serve at room temperature.