Best Mixed Courgette And Cherry Tomato Clafouti With Cheese Recipes

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.

CHERRY CLAFOUTI

Steps:

• Preheat the oven to 425 degrees F
• Wash the cherries, remove the stems and pits.
• In your food processor or blender place all the batter ingredients. Process till completely smooth, then let it rest while you prepare the fruit.
• In a large, heavy nonstick ovenproof skillet melt the butter over medium heat. Make sure you cover the bottom and sides of the pan with the melted butter.
• When the butter is bubbling, add the pitted cherries, and cook until the cherries have softened a bit and are coated with butter.
• Then sprinkle the cherries with 2 tablespoons sugar and cook until the sugar has dissolved and turns into a syrup.
• Pour the batter over the cherries and bake for about 20 minutes or until the clafoutis is puffed, set, and golden brown around the edges.
• Do not open the oven door until the end of the baking time or it may collapse.
• Dust with icing sugar and serve immediately.

CHERRY TOMATO CLAFOUTIS

Steps:

• Lightly grease an oval ovenproof dish. Arrange the cherry tomatoes in the dish and sprinkle with the herbs and half the cheese.
• Put the flour in a mixing bowl, then slowly add the eggs, whisking until smooth. Whisk in the sour cream; then slowly whisk in the milk to make a thin, smooth batter. Season with salt and pepper.
• Gently pour the batter over the tomatoes, then sprinkle the top with the remaining cheese. Bake in a preheated oven at 375 degrees for 40-45 minutes or until set and puffy. Cover top with foil if it browns too much before the batter sets. If serving hot, let the clafoutis cool a few minutes before cutting, or let cool to room temperature.

MIXED COURGETTE AND CHERRY TOMATO CLAFOUTI 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 45 - 60 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.
• 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.