It’s my last true French Friday for the summer – I’m headed home next week – so I thought I would share a recipe for one last clafoutis (another savoury one!). I’ve been on a bit of a clafoutis kick this summer – you might have seen my prune and Armagnac version, or perhaps the mushroom and bacon clafoutis I shared a couple of weeks ago…
Our local butcher here Nérac sells a small variety of prepared dishes and on my second day here, severely jetlagged and sleep deprived, I was searching for something quick to prepare that, well, *I* didn’t have to prepare and a cherry tomato/zucchini clafoutis caught my eye. I was pleasantly surprised with the high ratio of vegetables to custard and how it was so tasty both warmed up and cold.
I set about creating my own version because it’s just SO good (and sssh – it’s so easy to make too!). Happy to share this one with you today – if you like quiche but not the crust, this is a dish for you. If you want/ need to make it gluten-free, you can replace the all-purpose flour with a GF flour or cornmeal for a little extra crunch.
This is a great way to use up the glut of zucchini you may have at this point in the summer but as you can see from my summer obsession, clafoutis is such an easy recipe to switch up – sweet or savoury, there are so many flavour combinations!
Happy (French) Friday!