Tomato, Zucchini and Goat Cheese Clafoutis

You can taste the summer harvest in each bite.
Photo by Henya B.
Adapted from canadianliving.com

PREP TIME

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minutes

TOTAL TIME

--

minutes

SERVINGS

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servings

PREP TIME

--

minutes

TOTAL TIME

--

minutes

SERVINGS

--

servings

Adapted from canadianliving.com

Ingredients

  • 2

    tsp (10 mL) butter, softened

  • 1

    cup (250 mL) grated zucchini

  • 2

    green onions, minced

  • 3

    tbsp (45 mL) chopped fresh basil

  • 3

    eggs

  • 1/2

    cup (125 mL) whipping cream, (35%)

  • 3

    tbsp (45 mL) all-purpose flour

  • 1

    tsp (5 mL) maple syrup

  • 1/4

    tsp (1 mL) salt

  • 1/4

    tsp (1 mL) hot pepper sauce

  • 1

    pinch nutmeg

  • 1

    pkg (140 g) soft goat cheese, crumbled

  • 12

    cherry tomatoes, halved

Directions

Brush four 1-cup (250 mL) ramekins with butter; set aside. Wrap zucchini in clean tea towel; twist and squeeze to release excess liquid. Transfer to bowl. Stir in green onions and basil; set aside. In separate bowl, beat together eggs, whipping cream, flour, maple syrup, salt, hot pepper sauce and nutmeg. Divide goat cheese evenly among ramekins; top each with one-quarter of the zucchini mixture and one-quarter of the egg mixture. Top each with 6 cherry tomato halves. Arrange ramekins on baking sheet; bake in 325ºF (160ºC) oven until puffed and eggs are set, 18 to 20 minutes. Broil until tops are bubbly and golden, 1 to 2 minutes.

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