You probably associate clafoutis with cherries, which is normal considering they’re the main ingredient in this classic French tart made with crêpe batter. But today I’m swapping this sweet dessert for a zucchini, feta, and basil clafoutis, a savory and delicious version of one of the quintessential fruit flans.
This dish has several advantages. Besides including zucchini, which I love, It's very easy to make and can be eaten warm or even cold. In fact, it's better, since the flavors settle and also allows you to have it ready in advance or carry it in the picnic basket if you decide to eat in the countryside or on the beach.
In this respect, you could say it’s like a quiche. But since it doesn’t have a pastry crust, we need to bake it in a leakproof pan. And since I liked the picnic option, it’s best to make it in individual molds like the Emile Henry crème brûlée ramekins, so that everyone has their portion without you having to worry about serving or distributing. Ceramic delivers gentle, gradual cooking, which enhances the flavors. And also, Emile Henry ceramic is a very natural material and completely free of lead and cadmium.
If you're already picturing a picnic, the shade of a tree, and savoring this in your little casserole dish zucchini, feta, and basil clafoutis, say no more! Here's the recipe.
Ingredients
- 300 g of zucchini
- 1/2 medium onion
- 1 clove of garlic
- 200 g of feta cheese
- 40 g grated Parmesan
- 4 eggs
- 80 g of flour
- 3 sprigs of basil
- 1 tablespoon of extra virgin olive oil
- Fine salt
- Butter for greasing the ramekins
Preparation
- Wash the zucchini and dry them well. Grate them on a coarse grater and put them in a colander with a little salt, so they drain off all the water.
- Heat the extra virgin olive oil in a pan over medium heat.
- Peel the onion and the garlic clove, finely chop them, and put them in the pan to brown for about 5 minutes. Stir occasionally.
- Preheat the oven to 180º C.
- Crumble or mash the feta cheese in the bowl with handle and pouring spout Emile Henry. Add the grated and drained zucchini, and the browned onion and garlic. Stir well to combine the ingredients.
- In another bowl, beat the eggs and add the grated Parmesan and the flour, mixing everything very well.
- Add the cheese and zucchini mixture. Finely chop the basil leaves and add them as well. Stir well so that all the ingredients combine.
- Grease four Grease the Emile Henry ceramic ramekins for crème brûlée with a little butter and divide the mixture.
- Place the ramekins in the oven and bake for 20 minutes at 180 °C. Done!
Suggestions
- As you can see, this clafoutis is easy to make and very adaptable. Swap the basil for mint, sage, or any other herb, or use goat cheese instead of feta if you prefer. And if you want to try eggplant instead of zucchini, it’s sure to be delicious.
- You can bake the clafoutis in a ceramic tart dish, instead of making it in individual portions. Served at the table with the Emlie Henry fluted rectangular mold, it will look great.
