Mixed Courgette and Cherry Tomato Clafouti With Cheese
- Reviews 12
Ready In: 1 hr 10 mins
Serves: 2-4
Ingredients
- 1 yellow courgette, sliced
- 1 green courgette, sliced
- 100 g cherry tomatoes, halved
- 2 garlic cloves, crushed
- 25 g butter (optional)
- 2 eggs, beaten
- 3 tablespoons creme fraiche or 3 tablespoons sour cream
- 100 ml 1% low-fat milk
- 25 g self raising flour
- 50 -75 g grated parmesan cheese
- salt
- fresh ground black pepper
Directions
- Pre-heat oven to 200°C or 400°F.
- Wash and wipe the courgettes - cut into medium sized slices, about half a centimeter or 1/4".
- Cut the cherry tomatoes into half - if they are very small, leave them whole.
- Cut up the butter into small pieces and scatter over the base of the baking dish.(if you are watching your fat content - you can leave the butter out.).
- Add the crushed garlic; scatter over the top of the butter.
- Arrange the courgettes and cherry tomatoes in an attractive pattern, trying to keep the colours separate!
- Add the creme fraiche & milk to the beaten eggs; mix well.
- Sift the self raising flour into the egg mixture; stir in well.
- Add half of the parmesan cheese, salt and freshly ground black pepper; mix well.
- Pour over the top of the vegetables, making sure all the spaces are filled in with the custard/batter mix.
- Scatter the remaining parmesan cheese on top.
- Cook in a pre-heated oven for between 45 - 60 minutes, or until the clafouti has risen, is firm to the touch and it is golden brown on top.
- Serve as a vegetable accompaniment, for 4 people or with salad and crusty bread as a light lunch, for 2 people.
- Individual ones would make an attractive starter - adjust the cooking time down by about 10 minutes; serve in individual baking dish with a side salad.
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