Mixed Courgette And Cherry Tomato Clafouti With Cheese

Total Time: 1 hr 10 mins Preparation Time: 10 mins Cook Time: 1 hr

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

Recipe

• 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.