Many people have rosemary bushes growing in their garden but only ever think to put this herb with lamb. Try it in this vegetarian dish and you’ll find it partners the courgettes surprisingly well. I suggest you serve the clafoutis as a light main course.
450ml (¾pint, 1¾cups) milk
350g (12oz) courgettes, preferably half yellow & half green ones, cut into slices 1cm (½in) thick
1garlic clove, crushed
1tablespoon chopped fresh rosemary, plus a few leaves to garnish
150g (5oz, generous ½cup) Cantal, thinly sliced
Salt & freshly ground black pepper
Preheat the oven to 200°C, 400°F, gas 6. Beat the flour, eggs and milk together to make a smooth batter (or whizz them in a blender). Leave to stand for 20 minutes. Cook the courgettes in boiling salted water for 30 seconds, then drain well and dry them. Arrange them in overlapping circles over the base of a buttered 23cm (9in) gratin dish or flan dish and then season with salt and pepper.
Stir the garlic and chopped rosemary into the batter and pour it over the courgettes. Lay the cheese slices on top, scatter over a few rosemary leaves and bake for 30-35 minutes, until golden and well puffed up. Serve warm rather than hot. The clafoutis will sink before serving, so don’t be alarmed.