Zucchini and Tomato Caramelized clafoutisAnanás e Hortelã
250 cherry tomatoes (grs of)
1 onions (medium, thinly sliced)
2 cloves garlic (minced)
1 bay leaf
1 tablespoon balsamic vinegar (soup of)
1 teaspoon light brown sugar (tsp of)
1 zucchini (thinly sliced)
40 corn starch (grs of)
3 eggs (beaten)
240 milliliters milk
30 grated parmesan cheese
6 basil leaves (coarsely chopped)
60 fresh chevre (grs of)
salt (to taste)
olive oil (to taste)
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1In a frying pan put a generous drizzle of olive oil, onion and thyme sprigs.
2Cook until the onions soften. Leave the garlic and bay leaf for another minute.
3Add the tomatoes and cook for 4 minutes, stirring gently.
4Finally, add the sugar and vinegar and cook for 3 more minutes.
5Remove the bay leaf and thyme leaves, and set the tomatoes aside.
6In 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.
7In a bowl, beat the cornflour with the milk, then add the beaten eggs, the Parmesan and the basil, beating everything.
8Season with salt to taste.
9In 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.
10Bring it to a preheated oven at 400 ° F for about 30 minutes or until the custard is firm and golden on the top.
11Serve hot or warm with a green salad.