Summer Vegetable Clafoutis
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
- 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.