Mixed Courgette & Cherry Tomato Clafoutis with Cheese

Serves	2 to 4
Prep time	10 minutes
Cook time	30 minutes
Total time	40 minutes
Allergy	Egg, Milk
Dietary	Vegetarian
Meal type	Appetizer, Lunch, Main Dish, Side Dish, Snack, Starter
Misc	Child Friendly, Pre-preparable, Serve Cold, Serve Hot
Occasion	Casual Party
Region	French
By author	Karen S Burns-Booth

I often make sweet clafoutis, especially with cherries; but recently, I ate a savoury one in a restaurant - it was delicious! Much lighter than a gratin and a wonderful, colourful recipe idea for a vegetable accompaniment OR a light lunch or starter. This is the version I invented using yellow & green courgettes with little cherry tomatoes. I used grated parmesan cheese and it worked perfectly! I made this in a 30cm/12" long oval earthenware French Tian; any attractive oven to table baking dish would be suitable.

Ingredients

1 yellow courgette, sliced
1 green courgette, sliced
100g cherry tomatoes, halved
2 garlic cloves, crushed
4 eggs, beaten
3 tablespoons creme fraiche or 3 tablespoons sour cream
100ml milk
25g self raising flour
75g grated parmesan cheese
salt and pepper, to season

Optional

25g butter

Note

Individual ones would make an attractive starter - reduce the cooking time by about 10 minutes; serve in individual ramekins with a side salad.

Directions

Step 1	Pre-heat oven to 200°C or 400°F.
Step 2	Wash and wipe the courgettes - cut into medium sized slices, about half a centimeter or 1/4".
Step 3	Cut the cherry tomatoes into half - if they are very small, leave them whole.
Step 4	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)
Step 5	Add the crushed garlic; scatter over the top of the butter.
Step 6	Arrange the courgettes and cherry tomatoes in an attractive pattern, trying to keep the colours separate.
Step 7	Add the creme fraiche & milk to the beaten eggs; mix well. Sift the self raising flour into the egg mixture; stir in well.
Step 8	Add half of the parmesan cheese, salt and freshly ground black pepper; mix well.
Step 9	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.
Step 10	Cook in a pre-heated oven for between 25 to 30 minutes, or until the clafouti has risen, is firm to the touch and it is golden brown on top.
Step 11	Serve as a vegetable accompaniment, for 4 people or with salad and crusty bread as a light lunch, for 2 people.