French Fridays: Courgette and Goat Cheese Clafoutis

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.

Straight out of the oven it’s lovely and puffy!

Yield: 2

Courgette and Goat Cheese Clafoutis

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Easy goat cheese and zucchini clafoutis.

Prep Time 10 minutes

Cook Time 25 minutes

Total Time 35 minutes

Ingredients

• 60 mL (1/2 cup) milk

• 1 large egg

• 2 tablespoons all purpose flour
• 1/2 teaspoon dried Herbes de Provence or thyme
• 1/2 tablespoon vegetable oil
• 60g soft goat cheese, crumbled

• 120g zucchini (preferably a few small rather than one large piece)
• Flaky sea salt and freshly ground black pepper, to serve

Instructions

1. Pre-heat the oven to 375˚F. Lightly grease 2 ramekins (mine were 12 cm in diameter and 3 cm high with a 160 mL/ 2/3 cup capacity) and place them on a baking tray lined with parchment paper.
2. Whisk the milk and egg together until combined, add the flour, Herbes de Provence and oil and whisk until smooth.
3. Crumble the goat cheese and thinly slice the zucchini and divide between the ramekins.
4. Pour the custard over the cheese and zucchini.
5. Bake at 375˚F for 25 minutes until the custard is puffed and slightly golden.
6. Remove from the oven and allow to cool slightly.
7. Season to taste with sea salt and freshly ground black pepper and serve with a green salad.

did you make this recipe?

please leave a comment or review on the blog or share a photo and tag me on Instagram @eatlivtravwrite !

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!

 

 

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