Courgette & Cantal Clafoutis with Rosemary

Name: Courgette & Cantal Clafoutis with Rosemary
Yield: Serves 4
Ingredients: 1 garlic clove, crushed; 350 g (12 oz) courgettes, preferably half yellow & half green ones, cut into slices 1cm (½in) thick; Salt & freshly ground black pepper; 450 ml (¾ pint, 1¾ cups) milk; 2 tablespoons plain flour; 1 tablespoon chopped fresh rosemary, plus a few leaves to garnish; 3 eggs; 150 g (5 oz, generous ½ cup) Cantal, thinly sliced

Preparation info

Serves
4

Difficulty
Medium

Appears in

A Passion for Cheese

By Paul Gayler

Published 1997

About

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.

Ingredients

2 tablespoons plain flour
3 eggs
450 ml (¾

Main course
Vegetarian

Method

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 cir