Ingredients
- 15 ml (1 tablespoon) olive oil
- 125 ml (1/2 cup) fresh goat cheese
- 250 ml (1 cup) zucchini
- 2 green onions, thinly sliced
- 30 to 45 ml (2 to 3 tbsp.) fresh basil, chopped
- 3 eggs
- 125 ml (1/2 cup) 15% cream
- 15 ml (1 tbsp.) white or whole-wheat flour
- Grated nutmeg, to taste
- A few drops of Tabasco
- 1 pinch salt
- 12 cherry tomatoes, halved
- 10 ml (2 tsp.) panko (Japanese breadcrumbs) or regular breadcrumbs
- Fresh basil, nasturtium petals (in season, optional)
Preparation
- Preheat oven to 165°C (325°F).
- Brush 4 tartlet moulds or 1 tart tin with olive oil.
- Crumble goat’s cheese into the bottom of each mold.
- Grate the zucchini onto a clean cloth and wring out the water.
- Mix zucchini, green onions and basil in a bowl. Sprinkle over goat’s cheese.
- In a bowl, whisk together eggs, cream, flour, nutmeg and Tabasco for 1 minute. Season with salt. Carefully pour into each mold.
- Divide the cherry tomatoes evenly between the molds. Sprinkle with panko.
- Bake on the top rack for around 20 minutes (depending on the size of the molds), or until a knife inserted into the clafoutis comes out clean.