Clafoutis Provençal
Author: ©MakeMineLemon - Adapted from Cuisine Provence
Prep time:
Cook time:
Total time:
Serves: 4
- 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.
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/
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