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Vegetable Clafoutis

A comforting and flavorful vegetable clafoutis, perfect for a light dinner or brunch. Easy to make and ready in under an hour!
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Cook Time 40 minutes
Course: Brunch, Dinner
Cuisine: French
Ingredients Equipment Method Notes

Ingredients
  

  • 2 medium zucchini firm zucchini recommended
  • 2 medium tomatoes ripe tomatoes recommended
  • 1 red bell pepper
  • 1 medium onion
  • 3 fresh eggs
  • 20 cl light cream
  • 20 cl whole milk
  • 100 g grated cheese Comté, Gruyère, or other cheese
  • 2 tbsp olive oil
  • salt and freshly ground black pepper to taste
  • 1 tsp Herbes de Provence

Equipment

  • Oven
  • Skillet
  • Mixing Bowl
  • Baking dish

Method
 

  1. Preheat oven to 180°C (thermostat 6). Finely chop the onion and sauté in a skillet with olive oil until tender and lightly golden. Meanwhile, wash, deseed, and dice the zucchini, tomatoes, and bell pepper into small, even-sized pieces (about 1 cm).
  2. In a bowl, whisk the eggs, cream, and milk until smooth. Gradually add flour, mixing gently to avoid lumps. Add grated cheese, salt, pepper, and Herbes de Provence. Mix until well combined.
  3. Add the vegetables (including the sautéed onion) to the mixture and stir gently to distribute evenly. Lightly oil a gratin dish (about 20-24 cm in diameter). Pour the mixture into the oiled dish.
  4. Bake for about 40 minutes, or until the clafoutis is golden brown and the center is set. Check with a knife – it should come out clean. Let cool slightly before serving. Serve warm or lukewarm.

Notes

Feel free to add other seasonal vegetables such as mushrooms, eggplant, or yellow zucchini. You can also replace the grated cheese with crumbled goat cheese for a more original variation. For those who like stronger flavors, add a pinch of Espelette pepper!