Mixed Courgette Cherry Tomato Clafoutis With Cheese Food

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.

ROASTED CHERRY TOMATO CLAFOUTIS

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.

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.

MELTING CHEESE COURGETTES

Steps:

• Heat olive oil in a large non-stick frying pan or, if griddling. Rub the courgettes in the oil, season, then fry or griddle for 3-5 mins on each side until softened and golden. Transfer to a serving bowl, then toss with the Parmesan, lemon zest and plenty of black pepper. Drizzle with an extra drizzle of olive oil, if liked. Try serving with grilled chicken or fish.