Oh my gosh, I just stumbled upon the most delicious recipe. Last week I made Cod with Tomato and Tapenade. I thought it was so good that I bragged quiet a bit. I don’t brag because I am so talented, but rather that I found such a good recipe and I want to share with you; one that taste like restaurant quality, but is easy, inexpensive, and doesn’t take a long time to put together. Well, I found another one. You usually think of clafoutis with cherries, but in this case it was a savory dish. Clafoutis Provençal.
I was searching for a way to use my leftover tapenade. I really cringe over wasting food. I know I could have toasted some good French baguette and smeared the tapenade over it for an appetizer or a little munch for the afternoon lull, but I want a little something more. I found this recipe, and then noticed that the commenters were my new blog friends. They do not necessary know they are my friends yet, but I kind a stalk browse their site frequently. They are excellent cooks so if they thought it would be good well I trust them. You know they were right.
I took quiet a bit of liberty with her recipe out of necessity, but tried to stay true to the flavor and authenticity of the dish. I always try to make a recipe exactly as the author wrote it, but in this case I did not have all her ingredients. She said to use white onions, but I did not have onions so I substituted shallots. I did not have the black and green olives, but used my tapenade, and I did not use garlic since garlic is an ingredient in the tapenade. I also did not have herbs de Provence, I used thyme – so please forgive me. I also halved the recipe. I never quiet know how that will work out because it may dry out or overcook before the recipe comes together, but I found it delicious. It made enough for two. You could add a small salad if you think you need more. She said have a glass of Rosé, but I did not have any. I just was gifted with a bottle of white wine and I drank that. I hardly ever drink, but because it was a gift and I was feeling very French I had a glass.
So thank you Cuisine Provence for an excellent recipe and all my new blog friends for pointing out that is was so good. I might have missed it had you not commented.
- 2 medium sized zucchini,
- 2 medium sized white onions – I used shallots
- a generous handful of green or black olives – I used tapenade
- a cup of cherry tomatoes,
- 2 cloves garlic – I did not use since garlic is an ingredient in tapenade.
- 2 large eggs,
- 20 cl (3/4 cup) cream,
- olive oil,
- a few basil leaves,
- 40 gr (3 tbsp) grated parmesan
- a generous sprinkling of Herb de Provence – I used thyme.
- Top and tail the zucchini and, with a vegetable peeler, shave them into thin tagliatelle.
- Peel and very finely slice the onions.
- Peel and crush the garlic.
- Halve the olives.
- In a pan heat a splash of olive oil and gently sauté sliced onions without browning them.
- Add the cherry tomatoes until they just start to wilt a little bit.
- Add the zucchini tagliatelle, the crushed garlic
- Gently sauté a few minutes just until soft and no longer watery.
- Pour the mixture into a gratin dish.
- Chiffinade basil leaves (thin strips).
- Mix the eggs with the cream and parmesan, Herbes de Provence and olives.
- I just dolloped tapenade so not to muddy the appearance.
- Pour the egg mixture over the vegetable mixture.
- Bake at 180C/350F for 30 minutes or until lightly browned.
- Garnish with the basil. Let the dish cool a little because if too hot your basil will blacken.
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