Tomato and zucchini clafoutis
This Tomato and Zucchini Clafoutis is a savoury dish featuring cherry tomatoes, zucchini, and cheddar cheese baked in a creamy egg mixture. It's a versatile meal that's great for brunch, lunch, or dinner.
Cook time 0 min
Prep time 30 min
Ingredients:
1.50 cups cherry tomatoes2 large zucchini
2 garlic cloves
1 tsp rosemary
3 tsp olive oil
6 eggs
1.50 cups milk (1% fat)
1/2 cup all-purpose white wheat flour
1 cup cheddar cheese
Tomato and zucchini clafoutis is a delightful, savory twist on the traditional sweet French dessert. This dish combines the freshness of cherry tomatoes and zucchini with the richness of eggs, milk, and cheddar cheese, creating a versatile and delicious meal perfect for brunch, lunch, or dinner. Follow these simple steps to make a mouth-watering clafoutis that will impress your family and friends.
Instructions:
Preheat your oven to 375°F (190°C).
- Wash the cherry tomatoes and set them aside to dry.
- Slice the zucchini into thin rounds.
- Peel and finely chop the garlic cloves.
- Heat 3 teaspoons of olive oil in a large skillet over medium heat.
- Add the chopped garlic and sauté for about 1 minute or until fragrant.
- Add the zucchini slices and cook for about 5-7 minutes, stirring occasionally, until they start to soften.
- Add the cherry tomatoes and rosemary, and cook for an additional 2-3 minutes until the tomatoes begin to burst.
- Remove the skillet from heat and set the vegetables aside to cool slightly.
- In a large mixing bowl, whisk together the eggs and milk until well combined.
- Gradually add in the all-purpose flour, whisking continuously to avoid lumps.
- Stir in the cheddar cheese.
- Lightly grease a baking dish (around 9-inch or 22 cm).
- Spread the cooked vegetables evenly over the bottom of the baking dish.
- Pour the egg, milk, and cheese mixture over the vegetables, ensuring they are evenly covered.
- Place the baking dish in the preheated oven.
- Bake for 35-40 minutes, or until the clafoutis is set and golden brown on top.
- Remove from the oven and let it cool for a few minutes before serving.
- Cut into slices and enjoy your Tomato and Zucchini Clafoutis warm.
Your Tomato and Zucchini Clafoutis is now ready to serve! The combination of fresh vegetables, aromatic rosemary, and creamy cheese makes for a satisfying and nutritious dish. Enjoy it hot from the oven, and savor the delightful blend of flavors and textures. This recipe is sure to become a favorite in your household.
Tomato and zucchini clafoutis FAQ:
Bake the Tomato and Zucchini Clafoutis for 35-40 minutes at 375°F (190°C) until it is set and golden brown on top.
The clafoutis is done when it is puffed up, set in the center, and has a golden brown top. A toothpick inserted in the middle should come out clean.
Yes, you can store leftovers in an airtight container in the refrigerator for up to 3 days. Reheat in the oven or microwave before serving.
You can substitute cheddar cheese with other cheeses like Gruyère, mozzarella, or feta for different flavor profiles.
A baking dish of about 9 inches (22 cm) in diameter is recommended for this Tomato and Zucchini Clafoutis.
Cooking Tips:
- Ensure your zucchini slices are of even thickness to promote uniform cooking.
- Use fresh rosemary if available for a more vibrant and aromatic flavor.
- For a richer taste, consider using full-fat milk or even a mixture of milk and cream.
- Grate your own cheddar cheese for the best melting quality and flavor.
- Let the clafoutis sit for a few minutes after baking before cutting to allow it to set properly.
Nutrition Facts
4 ServingsCalories 340kcal
Protein 22g
Carbohydrates 24g
Fiber 2.82g
Sugar 10g
Fat 22g
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