Mixed Courgette and Cherry Tomato Clafouti With Cheese

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“I often make sweet clafouti, especially with cherries; but recently, I ate a savoury one in a restaurant - it was delicious! Much lighter than a gratin and a wonderful, colourful recipe idea for a vegetable accompaniment OR a light lunch or starter. This is the version I invented using yellow & green courgettes with little cherry tomatoes. I used grated parmesan cheese and it worked perfectly! I made this in a 30cm/12" long oval earthenware French Tian; any attractive oven to table baking dish would be suitable.”
1hr 10mins

Ingredients Nutrition


  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.

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