Tomato and zucchini clafoutis

Cooking Vegetarian Tomato and zucchini clafoutis

Dont worry about the fancy name, just enjoy these vegie-packed cheesy puffs.

Lables: Fish free Peanut free Sesame free Shellfish free Soy free Tree nut free
  1. Preheat grill on high. Grease four 375ml (1 1/2 cup) ovenproof ramekins. Place the tomatoes, zucchini, garlic and rosemary on a baking tray and drizzle with oil. Toss to combine. Cook under the grill, about 15cm from the heat source, for 10 minutes or until light golden. Divide tomato mixture among the prepared ramekins.
  2. Meanwhile, whisk the egg, milk and flour in a jug. Stir in cheddar. Season.
  3. Preheat oven to 200C. Divide the egg mixture among the ramekins. Bake for 15 minutes or until set. Serve with mixed salad leaves.

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250g cherry tomatoes
2 zucchini, halved lengthways, cut into 2cm-thick slices diagonally
2 garlic cloves, finely chopped
2 tsp chopped fresh rosemary
3 tsp olive oil
6 eggs, lightly whisked
375ml milk
75g plain flour
115g coarsely grated cheddar
Mixed salad leaves, to serve

Adv

Autors
Preparation time
30
Cooking time
Difficulty
Medium
Serves
people
Method
Baking
Category
Vegetarian
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