Mixed Courgette and Cherry Tomato Clafouti with Cheese
Elevate your next brunch or light dinner with this delightful Mixed Courgette and Cherry Tomato Clafouti with Cheese, a savory twist on the classic French dessert. This elegant dish combines tender sautéed courgette, juicy cherry tomatoes, and fragrant basil with a rich, custard-like batter made from eggs, milk, and double cream. The addition of grated Parmesan and Gruyère cheeses lends a luscious, savory depth, while the golden, lightly crisped top invites everyone to dig in. Perfectly simple to prepare in just 15 minutes of prep time, this versatile recipe bakes to perfection in under 35 minutes, making it an ideal choice for feeding a crowd or savoring as a cozy meal for two. Serve it warm or at room temperature and enjoy a beautiful balance of fresh garden flavors and cheesy indulgence!
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Recipe Information
Ingredients
- 2 small courgettes (zucchini)
- 200 grams cherry tomatoes
- 75 grams all-purpose flour
- 250 milliliters whole milk
- 50 milliliters double cream (heavy cream)
- 3 large eggs
- 50 grams grated Parmesan cheese
- 50 grams grated Gruyère cheese
- 1 tablespoon olive oil
- 5 pieces fresh basil leaves
- 1 teaspoon salt
- 0.5 teaspoon black pepper
- 1 teaspoon unsalted butter (for greasing)
Instructions
Preheat your oven to 180°C (350°F) and grease a 9-inch (23 cm) pie dish or baking dish with the unsalted butter.
Wash the courgettes and cherry tomatoes. Slice the courgettes into thin rounds and cut any larger cherry tomatoes in half.
Heat the olive oil in a skillet over medium heat. Add the courgette slices and sauté for 3-4 minutes until just tender. Remove from heat and set aside.
In a medium bowl, whisk together the eggs, milk, and double cream until well combined.
Sift the flour into the egg mixture and whisk until smooth. Season with salt and black pepper, then stir in the grated Parmesan and Gruyère cheeses.
Spread the sautéed courgettes and cherry tomatoes evenly across the greased baking dish. Tear the basil leaves into small pieces and sprinkle them over the vegetables.
Pour the batter over the vegetables, ensuring they are evenly covered.
Place the dish in the preheated oven and bake for 30-35 minutes, or until the clafouti is golden and set in the center.
Allow to cool for 5 minutes before serving. Garnish with extra basil leaves if desired and enjoy warm or at room temperature.
Nutrition Facts
Calories |
367 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 22.8 g | 29% | |
| Saturated Fat | 11.3 g | 56% | |
| Polyunsaturated Fat | 0.0 g | ||
| Cholesterol | 190 mg | 63% | |
| Sodium | 840 mg | 37% | |
| Total Carbohydrate | 22.8 g | 8% | |
| Dietary Fiber | 1.9 g | 7% | |
| Total Sugars | 6.3 g | ||
| Protein | 19.0 g | 38% | |
| Vitamin D | 1.8 mcg | 9% | |
| Calcium | 386 mg | 30% | |
| Iron | 1.9 mg | 11% | |
| Potassium | 455 mg | 10% | |
*The % Daily Value tells you how much a nutrient in a serving of food contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.
