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.
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
25g self raising flour
75g grated parmesan cheese
salt and pepper, to season
Individual ones would make an attractive starter - reduce the cooking time by about 10 minutes; serve in individual ramekins with a side salad.
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 25 to 30 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.
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