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Mixed Courgette and Cherry Tomato Clafouti With Cheese

I remember the first time I tasted a clafouti. It was a warm summer evening at a tiny bistro in the French countryside. The sweet scent of cherries mingled with the savory aroma of herbs wafting from the kitchen. I watched as the waiter presented a bubbling, golden-brown dish – a cherry clafouti. The taste was utterly divine, a perfect balance of sweet and tart, creamy and custardy. That single bite sparked a lifelong love affair with this versatile dish, inspiring countless experiments and variations in my own kitchen. Now, I’m excited to share one of my savory creations – a Mixed Courgette and Cherry Tomato Clafouti with Cheese.

Recipe Overview

Prep Time: 20 minutes
Cook Time: 50 minutes
Total Time: 1 hour 10 minutes
Servings: 2-4
Yield: 1 Clafouti
Dietary Type: Vegetarian

Ingredients

1 yellow courgette, sliced
1 green courgette, sliced
100g cherry tomatoes, halved
2 garlic cloves, crushed
25g butter (optional)
2 eggs, beaten
3 tablespoons creme fraiche or 3 tablespoons sour cream
100ml 1% low-fat milk
25g self-raising flour
50-75g grated parmesan cheese
Salt
Fresh ground black pepper

Equipment Needed

30cm/12″ long oval earthenware French Tian (or any attractive oven-to-table baking dish)
Mixing bowls
Whisk
Sieve
Measuring spoons and cups
Knife
Cutting board

Instructions

Begin by preheating your oven to 200°C (400°F). Ensuring the oven is fully heated before baking is crucial for the clafouti to rise properly and achieve a beautiful golden-brown crust.
Wash and thoroughly dry the courgettes. Trim the ends and slice them into medium-sized rounds, about half a centimeter (1/4 inch) thick. Consistency in thickness will ensure even cooking.
Prepare the cherry tomatoes. Halve them. If you are using very small cherry tomatoes, you can leave them whole. This step is mainly for aesthetic purposes and to allow the tomatoes to release some of their juices during baking.
If using, cut the butter into small pieces and scatter them evenly over the base of your baking dish. The butter adds richness and helps prevent the clafouti from sticking. If you are looking to reduce the fat content of this dish, you can omit this step without significantly altering the final result.
Add the crushed garlic on top of the butter. This will infuse the courgettes and tomatoes with a delightful savory flavor as they bake.
Arrange the sliced courgettes and halved cherry tomatoes in an attractive pattern within the baking dish. Alternate the yellow and green courgettes, and consider placing the cut-side of the cherry tomatoes facing up for visual appeal. A visually appealing dish is always more enjoyable!
In a mixing bowl, combine the beaten eggs, creme fraiche (or sour cream), and low-fat milk. Whisk the ingredients together thoroughly until smooth and well-combined. This mixture forms the creamy custard base of the clafouti.
Sift the self-raising flour into the egg mixture. Sifting helps prevent lumps and ensures a light and airy texture. Gently stir the flour into the wet ingredients until just combined. Avoid over-mixing, which can result in a tough clafouti.
Add approximately half of the grated parmesan cheese to the egg mixture, along with a generous pinch of salt and freshly ground black pepper. Mix well to distribute the flavors throughout the custard base. Taste and adjust the seasoning if necessary.
Pour the egg and cheese mixture evenly over the arranged vegetables in the baking dish. Ensure the custard base fills all the spaces between the courgette and tomato slices, fully immersing them.
Scatter the remaining parmesan cheese evenly over the top of the clafouti. This will create a delicious, golden-brown crust as it bakes.
Place the baking dish in the preheated oven and bake for approximately 45-60 minutes. The cooking time may vary depending on your oven, so check for doneness after 45 minutes. The clafouti is ready when it has risen, is firm to the touch, and the top is golden brown.
Remove from oven and allow to cool slightly before serving. This allows the clafouti to set properly.
Serve as a vegetable accompaniment for four people, or with a side salad and crusty bread as a light lunch for two. Individual portions can also be served as an attractive starter; simply adjust the cooking time down by about 10 minutes and serve with a small side salad.

Expert Tips & Tricks

For a richer flavor, try using full-fat milk instead of 1% low-fat milk. You can also substitute half-and-half for a truly decadent custard base.
If you don’t have self-raising flour on hand, you can make your own by combining 1 cup of all-purpose flour with 1 1/2 teaspoons of baking powder and 1/4 teaspoon of salt.
To prevent the cheese from browning too quickly, you can loosely tent the clafouti with aluminum foil during the last 15 minutes of baking.
For a smoother texture, you can strain the custard mixture through a fine-mesh sieve before pouring it over the vegetables. This will remove any small lumps of flour.
Don’t be afraid to experiment with different cheeses! Gruyere, cheddar, or even goat cheese would be delicious additions to this clafouti.
To add some heat, consider adding a pinch of red pepper flakes to the custard mixture or scattering some finely chopped chili peppers over the vegetables before baking.

Serving & Storage Suggestions

This Mixed Courgette and Cherry Tomato Clafouti is best served warm, shortly after baking. Garnish with a few fresh basil leaves or a sprinkle of extra parmesan cheese for an elegant presentation.

Leftovers can be stored in the refrigerator for up to 3 days. To reheat, warm in a preheated oven at 175°C (350°F) for about 10-15 minutes, or until heated through. You can also microwave individual portions for a quicker reheat, but the texture may become slightly softer.

While freezing is not recommended due to potential changes in texture, small portions can be frozen for up to 1 month. Defrost overnight in the refrigerator and reheat as described above.

Nutritional Information

Nutrient	Amount per Serving	% Daily Value
Calories	386 kcal	N/A
Calories from Fat	194 kcal	N/A
Total Fat	21.6g	33%
Saturated Fat	11.5g	57%
Cholesterol	266.8mg	88%
Sodium	507.1mg	21%
Total Carbohydrate	26.9g	8%
Dietary Fiber	3.5g	14%
Sugars	8.7g	N/A
Protein	22.9g	45%

Nutritional information is an estimate and may vary based on specific ingredients and portion sizes.

Variations & Substitutions

Vegan Version: Substitute the eggs with a flax egg (1 tablespoon ground flaxseed mixed with 3 tablespoons water, let sit for 5 minutes) and use a plant-based creme fraiche alternative. Choose a vegan Parmesan alternative as well.
Gluten-Free: Ensure you are using a certified gluten-free self-raising flour.
Different Vegetables: Feel free to swap the courgettes and cherry tomatoes with other seasonal vegetables, such as zucchini, bell peppers, or asparagus.
Herbs: Add a sprinkle of fresh herbs like thyme, rosemary, or oregano for extra flavor.
Cheese Variety: Try using different types of cheese, such as Gruyere, feta, or goat cheese.

FAQs (Frequently Asked Questions)

Q: Can I prepare the clafouti ahead of time?
A: You can assemble the clafouti a few hours in advance and store it in the refrigerator until ready to bake. However, it’s best to bake it fresh for optimal texture and flavor.

Q: Can I use regular milk instead of 1% low-fat milk?
A: Yes, you can use any type of milk you prefer. Using whole milk or cream will result in a richer and creamier clafouti.

Q: How do I know when the clafouti is done?
A: The clafouti is done when it has risen, is firm to the touch, and the top is golden brown. You can also insert a knife or skewer into the center; it should come out clean.

Q: Can I add meat to this clafouti?
A: Absolutely! Cooked bacon, ham, or sausage would be delicious additions. Just add them to the vegetable mixture before pouring in the custard base.

Q: What if my clafouti doesn’t rise properly?
A: Make sure your oven is preheated to the correct temperature and that you haven’t over-mixed the batter. Using self-raising flour is also essential for proper rising.

Final Thoughts

This Mixed Courgette and Cherry Tomato Clafouti with Cheese is a delightful and versatile dish that’s perfect for a light lunch, vegetable accompaniment, or even a sophisticated starter. The combination of tender courgettes, juicy cherry tomatoes, and savory parmesan cheese creates a symphony of flavors that will tantalize your taste buds. I encourage you to try this recipe and experiment with different variations to create your own signature clafouti. Don’t be afraid to get creative with the ingredients and seasonings. Bon appétit!

Mixed Courgette and Cherry Tomato Clafouti With Cheese Recipe