MIXED COURGETTE & CHERRY TOMATO CLAFOUTIS WITH CHEESE
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.
Categories Appetizer, Lunch, Main Dish, Side Dish, Snack, Starter
Time 40m
Yield 2 to 4
Number Of Ingredients 11
Steps:
- 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.
ROASTED CHERRY TOMATO CLAFOUTIS
Coconut milk lends this elegant but easy clafoutis (think frittata meets souffle) an uncommon richness.
Provided by Martha Stewart
Categories Food & Cooking Breakfast & Brunch Recipes
Number Of Ingredients 11
Steps:
- Heat oven to 400 degrees. On a rimmed baking sheet, toss tomatoes and garlic with oil and thyme and season with salt and pepper. Roast until caramelized, about 30 minutes, then transfer tomatoes and juices to a straight-sided 9-inch-round (2-inch-deep) baking dish and let cool slightly. Decrease oven temperature to 350 degrees.
- In a medium bowl, whisk together eggs, cornstarch, coconut milk, cheese, 1/2 teaspoon salt, and herbs, then pour mixture over tomatoes.
- Bake until top is golden brown and edges are puffed, 35 to 40 minutes. Serve warm or at room temperature.
Nutrition Facts : Calories 174 g, Cholesterol 135 g, Fat 13 g, Fiber 2 g, Protein 6 g, SaturatedFat 7 g, Sodium 171 g
MIXED COURGETTE & CHERRY TOMATO CLAFOUTIS WITH CHEESE
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.
Categories Appetizer, Lunch, Main Dish, Side Dish, Snack, Starter
Time 40m
Yield 2 to 4
Number Of Ingredients 11
Steps:
- 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.
CHERRY TOMATO CLAFOUTI
A wonderful savory side dish. Paired with a salad, makes a great light summertime dinner. Use the cottage cheese or mild goat cheese for a fairly mild cheese flavour or for a bolder cheese taste, try the feta. Cooking/Prep Time does not include "stand time" of 15 minutes.
Provided by Sassy in da South
Categories < 60 Mins
Time 1h
Yield 4-6 serving(s)
Number Of Ingredients 9
Steps:
- Preheat oven to 425 degrees. Lightly grease a 10-inch tart pan.
- In a large mixing bowl, (or the food processor, if you don�t want to work by hand) whisk together flour, baking powder, salt, pepper, eggs, and milk until mixture is very smooth. Stir in basil and cheese.
- Arrange cherry tomatoes over the bottom of the tart dish and pour custard mixture over and around them. Garnish with a few whole basil leaves, if desired.
- Bake for 15 minutes at 425 degrees. Turn oven down to 350 degrees and bake an additional 25-30 minutes, until clafoutis is lightly browned and a tester (sharp knife) inserted into the center comes out clean.
- Let stand for 15 minutes before serving.
Nutrition Facts : Calories 181.4, Fat 6.9, SaturatedFat 2.9, Cholesterol 151, Sodium 487.1, Carbohydrate 18.9, Fiber 1.4, Sugar 2.7, Protein 11
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