Mixed Courgette and Cherry Tomato Clafouti With Cheese

Recipe by French Tart
READY IN: 1hr 10mins




  • 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.