1. Pre-heat oven to 200°C or 400°F. 2. Wash and wipe the courgettes - cut into medium sized slices, about half a centimeter or 1/4". 3. Cut the cherry tomatoes into half - if they are very small, leave them whole. 4. 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.). 5. Add the crushed garlic; scatter over the top of the butter. 6. Arrange the courgettes and cherry tomatoes in an attractive pattern, trying to keep the colours separate! 7. Add the creme fraiche & milk to the beaten eggs; mix well. 8. Sift the self raising flour into the egg mixture; stir in well. 9. Add half of the parmesan cheese, salt and freshly ground black pepper; mix well. 10. Pour over the top of the vegetables, making sure all the spaces are filled in with the custard/batter mix. 11. Scatter the remaining parmesan cheese on top. 12. 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. 13. Serve as a vegetable accompaniment, for 4 people or with salad and crusty bread as a light lunch, for 2 people. 14. 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. ---------------------------------------------------------------------------
Nutrition
Ingredients
