|
Courgette & Cantal Clafoutis with Rosemary |
Printer Friendly Copy |
 |
|
| Serves 4 |
Prep 25 mins |
Cooking 35 mins |
Easy |
|
| |
|
|
My rating |
 |
Ingredients |
2 tbsp plain flour
3 eggs
450ml milk
350g courgettes, preferably half yellow, half green, cut into 1 cm
thick slices
1 tbsp fresh rosemary, + a few leaves to garnish
150g Cantal or Cheddar, thinly sliced
salt & freshly ground black pepper
|
|
-
Preheat the oven to 200C/
Fan180C/Gas 6. Beat the flour, eggs and milk together to
make a smooth batter (or whizz them in a blender). Leave
to stand for 20 mins. Cook the courgettes in boiling water
for 30 seconds, then drain well and dry them. Arrange them
in overlapping circles over the base of a buttered 23 cm
gratin dish and season with salt & pepper.
-
Stir the chopped rosemary into
the batter and pour it over the courgettes. Lay the cheese
slices on top, scatter over a few rosemary leaves and bake
for 30-35 mins, until golden brown and well puffed up.
Serve warm rather than hot. The Clafoutis will sink before
serving, so don't be alarmed.
-
This recipe makes a good
blueprint for all sorts of variations. Try substituting
butternut squash for courgettes, or mushrooms that have
been lightly sautéed.
|
|
DAILY
DINNERS 
