Roasted Tomato and Zucchini Clafoutis
 
Prep time
Cook time
Total time
 
This savory clafoutis recipe is studded with roasted tomatoes and zucchini. It's a simple and healthy brunch recipe that will impress your guests!
Serves: 4
Ingredients
  • 1 cup cherry tomatoes
  • 1 cup zucchini, cut into ¼” cubes
  • 1 teaspoon olive oil
  • 1 teaspoon oregano
  • ⅔ cup milk
  • 3 eggs
  • 1 tablespoon cream cheese
  • ⅓ cup flour
  • Salt and pepper
  • ½ tablespoon butter
  • Whipped lemon-oregano feta (see below for recipe)
Instructions
  1. Preheat the oven to 425 degrees. Line a baking sheet with foil.
  2. Place the tomatoes and zucchini on the prepared baking sheet. Drizzle with the olive oil and oregano, then toss until the olive oil is evenly distributed. Bake for 20 minutes. Feel free to check at 10 minutes and give the veggies a stir. When done, set aside.
  3. Combine the milk, egg, cream cheese, flour, and a little bit of salt and pepper in a blender and process until smooth, about a minute. Alternately you can thoroughly whisk the mixture together, just make sure everything is smooth and combined.
  4. Put the butter in an 7-inch cast iron pan and place in the oven for about a minute until melted. With an oven mitt (do not burn yourself!) move the cast iron pan around so that the melted butter coats the entire bottom and sides of the pan.
  5. Pour the batter into the cast iron, then drop in your veggies (you may not need all of them).
  6. Bake for 30 minutes. It will be puffed up a bit.
  7. Let clafoutis cool slightly before cutting. Serve with whipped lemon-oregano feta!
Recipe by Just J.Faye at https://www.justjfaye.com/2015/05/02/tomato-zucchini-clafoutis-whipped-feta/