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.
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
CHERRY TOMATO CLAFOUTIS
This dish sounds absolutely delicious with the gruyere cheese and herbs. Can't wait to try this recipe.
Provided by DailyInspiration
Categories Cheese
Time 1h
Yield 4-6 serving(s)
Number Of Ingredients 8
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.
Nutrition Facts : Calories 296.3, Fat 17.8, SaturatedFat 9.1, Cholesterol 228.9, Sodium 205.6, Carbohydrate 15.6, Fiber 1.6, Sugar 3.3, Protein 18.6
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
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