Mixed Courgette And Cherry Tomato Clafouti With Cheese - cooking recipe

Ingredients

1 yellow courgette, sliced
1 green courgette, sliced
100 g cherry tomatoes, halved
2 garlic cloves, crushed
25 g butter (optional)
2 eggs, beaten
3 tablespoons creme fraiche or 3 tablespoons sour cream
100 ml 1% low-fat milk
25 g self raising flour
50 -75 g grated parmesan cheese
salt
fresh ground black pepper

Preparation

Pre-heat oven to 200\u00b0C or 400\u00b0F.
Wash and wipe the courgettes - cut into medium sized slices, about half a centimeter or 1/4\".
Cut the cherry tomatoes into half - if they are very small, leave them whole.
Cut up the butter into small pieces and scatter over the base of the baking dish.(if you are watching your fat content - you can leave the butter out.).
Add the crushed garlic; scatter over the top of the butter.
Arrange the courgettes and cherry tomatoes in an attractive pattern, trying to keep the colours separate!
Add the creme fraiche & milk to the beaten eggs; mix well.
Sift the self raising flour into the egg mixture; stir in well.
Add half of the parmesan cheese, salt and freshly ground black pepper; mix well.
Pour over the top of the vegetables, making sure all the spaces are filled in with the custard/batter mix.
Scatter the remaining parmesan cheese on top.
Cook in a pre-heated oven for between 45 - 60 minutes, or until the clafouti has risen, is firm to the touch and it is golden brown on top.
Serve as a vegetable accompaniment, for 4 people or with salad and crusty bread as a light lunch, for 2 people.
Individual ones would make an attractive starter - adjust the cooking time down by about 10 minutes; serve in individual baking dish with a side salad.