Clafoutis Provençal
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Serves: 4
 
Ingredients
  • 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.
Instructions
  1. Top and tail the zucchini and, with a vegetable peeler, shave them into thin tagliatelle.
  2. Peel and very finely slice the onions.
  3. Peel and crush the garlic.
  4. Halve the olives.
  5. In a pan heat a splash of olive oil and gently sauté sliced onions without browning them.
  6. Add the cherry tomatoes until they just start to wilt a little bit.
  7. Add the zucchini tagliatelle, the crushed garlic
  8. Gently sauté a few minutes just until soft and no longer watery.
  9. Pour the mixture into a gratin dish.
  10. Chiffinade basil leaves (thin strips).
  11. Mix the eggs with the cream and parmesan, Herbes de Provence and olives.
  12. I just dolloped tapenade so not to muddy the appearance.
  13. Pour the egg mixture over the vegetable mixture.
  14. Bake at 180C/350F for 30 minutes or until lightly browned.
  15. Garnish with the basil. Let the dish cool a little because if too hot your basil will blacken.
Notes
She suggests – not to forget a glass or two of nice dry Rosé wine....
You’re the boss.
Recipe by Make Mine Lemon at https://www.makeminelemon.com/clafoutis-provencal/