Zucchini and Tomato Caramelized clafoutis

Ananás e Hortelã


  • 250 cherry tomatoes (grs of)
  • 250 tomatoes
  • 1 onion (medium, thinly sliced)
  • 2 cloves garlic (minced)
  • 1 bay leaf
  • thyme leaves
  • 1 tablespoon balsamic vinegar (soup of)
  • 1 teaspoon light brown sugar (tsp of)
  • 1 courgette (thinly sliced)
  • 40 cornstarch (grs of)
  • 3 eggs (beaten)
  • 240 milliliters milk
  • 30 grated parmesan
  • 6 basil leaves (coarsely chopped)
  • 60 fresh goat cheese (grs of)
  • salt (to taste)
  • olive oil (to taste)


  1. In a frying pan put a generous drizzle of olive oil, onion and thyme sprigs.
  2. Cook until the onions soften. Leave the garlic and bay leaf for another minute.
  3. Add the tomatoes and cook for 4 minutes, stirring gently.
  4. Finally, add the sugar and vinegar and cook for 3 more minutes.
  5. Remove the bay leaf and thyme leaves, and set the tomatoes aside.
  6. In the same pan put a bit of olive oil heating and then the zucchini into slices, then sauté for a few minutes without leaving it too cooked.
  7. In a bowl, beat the cornflour with the milk, then add the beaten eggs, the Parmesan and the basil, beating everything.
  8. Season with salt to taste.
  9. In a baking tray and smeared with oil, place the tomatoes and courgettes, spread over the mass of milk and eggs and sprinkle the surface with crumbled goat cheese.
  10. Bring it to a preheated oven at 400 ° F for about 30 minutes or until the custard is firm and golden on the top.
  11. Serve hot or warm with a green salad.
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