Mixed Courgette Cherry Tomato Clafoutis With Cheese Recipes

MIXED COURGETTE & CHERRY TOMATO CLAFOUTIS WITH CHEESE

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

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.

CHERRY TOMATO CLAFOUTIS

Steps:

• Lightly grease an oval ovenproof dish. Arrange the cherry tomatoes in the dish and sprinkle with the herbs and half the cheese.
• Put the flour in a mixing bowl, then slowly add the eggs, whisking until smooth. Whisk in the sour cream; then slowly whisk in the milk to make a thin, smooth batter. Season with salt and pepper.
• Gently pour the batter over the tomatoes, then sprinkle the top with the remaining cheese. Bake in a preheated oven at 375 degrees for 40-45 minutes or until set and puffy. Cover top with foil if it browns too much before the batter sets. If serving hot, let the clafoutis cool a few minutes before cutting, or let cool to room temperature.

MINI CHERRY CLAFOUTIS

Steps:

• Simmer 50g of the caster sugar and the kirsch together in a pan over a medium heat until the sugar has dissolved. Stir in the cherries and simmer for 1-2 mins until softened slightly and you have a syrup. Pour into a bowl and set aside to cool.
• Whisk the almond extract, if using, with the eggs, yolks and remaining 100g caster sugar in a bowl until smooth. Whisk in the cream and flour to combine. Leave for 10 mins to rest. After that, it should be the consistency of pancake batter.
• Heat the oven to 180C/160C fan/ gas 4. Butter six shallow ceramic dishes (ours were 125ml, 10cm round and 2.5cm deep.) Divide the cherries between the dishes, pour over the batter, then drizzle the cherry juices over the top.
• Put on a baking sheet and bake for 25 mins until golden brown. (They will deflate once out of the oven.) Dust the icing sugar over the top and serve warm with the ice cream.