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Fresh goat’s cheese Clafoutis with cherry tomatoes and courgettes |
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| Main courses |
Easy |
4 |
50 min |
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- Spread the crumbled cheese evenly over the bottom of a greased medium-sized ovenproof dish, and place the cherry tomatoes on top, cut side up.
- Grate the courgettes and sprinkle over the tomatoes and goat's cheese, followed by the snipped chives.
- Break the eggs into a bowl and beat gently with a fork. Add the milk, seasoning, nutmeg and cinnamon powder.
- Gently pour the egg mixture over the goat's cheese and vegetables.
- Bake for 40 minutes at 150°C (fan assisted oven), 175°C (conventional oven), Gas Mark 3 until golden and lightly set.
- Serve warm, with a green salad and a nut oil dressing.
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160g fresh goat's cheese (crumbled into pieces)
100g cherry tomatoes (halved)
125g courgettes (grated)
1 tbsp chives (snipped into 1.5 cm pieces)
3 eggs
150ml full cream milk
1/4 tsp cinnamon powder
½ tsp grated nutmeg
salt and pepper
Replace the cherry tomatoes with roasted tomatoes (to do this, peel tomatoes, remove pips and bake in an oven for 1 - 2 hours at 100°C). Replace the courgettes with finely chopped spring onions or baby leeks for a bit more bite.
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