Tomato, Zucchini and Goat Cheese Clafoutis

By Alqualonde

You can taste the summer harvest in each bite.

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

Details

Adapted from canadianliving.com

Preparation

Step 1

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.