Mixed Courgette and Cherry Tomato Clafouti With Cheese

French Tart's Note:

I often make sweet clafouti, 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.

• Total Time: 1 hrs 10 mins
• Prep Time: 10 mins
• Cook Time: 1 hrs

Ingredients:

Servings: 2

• 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:

1. Pre-heat oven to 200°C or 400°F.
2. Wash and wipe the courgettes - cut into medium sized slices, about half a centimeter or 1/4".
3. Cut the cherry tomatoes into half - if they are very small, leave them whole.
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.).
5. Add the crushed garlic; scatter over the top of the butter.
6. Arrange the courgettes and cherry tomatoes in an attractive pattern, trying to keep the colours separate!
7. Add the creme fraiche & milk to the beaten eggs; mix well.
8. Sift the self raising flour into the egg mixture; stir in well.
9. Add half of the parmesan cheese, salt and freshly ground black pepper; mix well.
10. Pour over the top of the vegetables, making sure all the spaces are filled in with the custard/batter mix.
11. Scatter the remaining parmesan cheese on top.
12. 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.
13. Serve as a vegetable accompaniment, for 4 people or with salad and crusty bread as a light lunch, for 2 people.
14. 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.

Reviews

[Chef Regina V. Smith]

I made this for a late Saturday evening meal. It was perfect. I agree with one of the other reviewers that the creme fraiche/sour cream seems to be the secret ingredient that makes the dish sing. I did add a few chopped fresh herbs that I had on hand (thyme and basil). I cooked this in a 12 "oval baking dish. It did not take the entire 45 minutes to cook, so I suggest that you keep an eye on it after 30 minutes of cooking. It fed 2 as a main course. I served it with green salad and a Sauvignon Blanc. Yum!

[Two Expats in France]

This made us a great vegetarian dinner tonight - It's part of a foray into cooking French food, and it turned out really tasty - I think we may add a few more spices and herbs next time (that's why we haven't made much French cuisine before: not spicy enough - and not often vegetarian!) But THIS was lovely with the vegetables, the texture and the garlic flavor! Next up: Un clafouti sucré!