A delicious savoury clafoutis recipe that is simple to make, delicious to eat, a French taste sensation that’s perfect for a light lunch or a special starter…
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 (or cheddar/other hard cheese)
salt and pepper, to season
25g butter (optional – leave out if you prefer)
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, scatter the crushed garlic over the top.
5 Arrange the courgettes and cherry tomatoes in an attractive pattern, trying to keep the colours separate.
6 Add the creme fraiche & milk to the beaten eggs; mix well. Sift the self raising flour into the egg mixture; stir in well.
7 Add half of the parmesan cheese, salt and freshly ground black pepper; mix well.
8 Pour over the top of the vegetables, making sure all the spaces are filled in with the custard/batter mix. Sprinkly the remaining parmesan cheese on top.
9 Cook in a pre-heated oven for between 25 to 30 minutes, or until the clafoutis has risen, is firm to the touch and it is golden brown on top.
See more of Karen’s special occasion recipes in The Good Life France Magazine