Savor the comforting flavors of this savory Summer Vegetable Clafoutis with goat cheese!
A French-inspired dish that’s light yet satisfying, it’s perfect for brunch, lunch, or as a side dish for dinner.
Ingredients
- 1 tbsp butter (for greasing)
- 1 cup cherry tomatoes, halved
- 1 small zucchini, thinly sliced
- 1 small red bell pepper, diced
- 3 large eggs
- 1 cup whole milk
- ½ cup all-purpose flour
- ½ tsp salt
- ¼ tsp freshly ground black pepper
- ½ tsp dried thyme
- ½ cup crumbled goat cheese
Instructions
Step 1: Preheat the oven to 375°F (190°C). Grease a 9-inch pie dish with butter.
Step 2: Spread the cherry tomatoes, zucchini slices, and red bell pepper evenly across the dish.
Step 3: In a bowl, whisk the eggs and milk until smooth.
Step 4: Gradually whisk in the flour to avoid lumps. Add salt, pepper, and dried thyme.
Step 5: Pour the batter over the vegetables and sprinkle the goat cheese on top.
Step 6: Bake for 30-35 minutes, until set and lightly golden. Let cool slightly before serving.
Tips
Experiment with other vegetables like spinach or mushrooms for variety.
Swap goat cheese for feta or shredded gruyère if preferred.
Frequently Asked Questions (FAQs)
1. Can I make this clafoutis ahead of time?
Yes, you can bake it ahead and reheat in a 350°F (175°C) oven for 10 minutes.
2. Can I use low-fat milk instead of whole milk?
Yes, but the texture may be slightly less rich and creamy.
3. Can I freeze leftover clafoutis?
Yes, store slices in an airtight container for up to 1 month. Reheat before serving.
4. Can I make this gluten-free?
Absolutely, substitute the all-purpose flour with a gluten-free alternative.
5. What pairs well with savory clafoutis?
A fresh green salad or crusty bread complements it perfectly.
Summer Vegetable Clafoutis
Ingredients
- 1 tbsp butter for greasing
- 1 cup cherry tomatoes halved
- 1 small zucchini thinly sliced
- 1 small red bell pepper diced
- 3 large eggs
- 1 cup whole milk
- ½ cup all-purpose flour
- ½ tsp salt
- ¼ tsp freshly ground black pepper
- ½ tsp dried thyme
- ½ cup crumbled goat cheese
Instructions
- Preheat the oven to 375°F (190°C). Grease a 9-inch pie dish with butter.
- Spread the cherry tomatoes, zucchini slices, and red bell pepper evenly across the dish.
- In a bowl, whisk the eggs and milk until smooth. Gradually whisk in the flour to avoid lumps. Add salt, pepper, and dried thyme.
- Pour the batter over the vegetables and sprinkle the goat cheese on top.
- Bake for 30-35 minutes, until set and lightly golden. Let cool slightly before serving.
