A great easy meal, that you can adapt to vegetables you have leftover in the fridge. For a meaty addition, add some pancetta cubes in with the vegetables before roasting.
We think this savoury clafoutis would make an excellent addition to a picnic spread, especially over the Coronation weekend!
And array of veggies are cooked in a light and fluffy egg batter, a wonderful vegetarian lunch and or lighter midweek dinner when served with a green salad.
Step 1 Preheat oven to 180°C (160°C fan) mark 4. In a rough 17 x 23cm ovenproof serving dish, toss the oil, tomatoes, courgette, red pepper, garlic and plenty of seasoning (see GH TIP). Roast for 25min, or until the vegetables are just tender.
Step 2Meanwhile, in a large jug whisk the flour, eggs, cream, milk, basil and some seasoning until combined. Pour into the vegetable dish and scatter over the goat’s cheese.
Step 3Cook for 45min, or until golden and just set. Serve hot, warm or at room temperature with a green salad, if you like.
TO STORE:
Cool, cover and chill for up to 2 days. Allow to come to room temperature before serving.
GH TIP:
You can also line your serving dish with baking parchment before roasting the vegetables for easier clafoutis removal once cooked.
A crack team of highly skilled food content producers, the GH Kitchen Team are Good Housekeeping’s resident recipe developers and all-round food obsessives. GH Kitchen Director Sarah Akhurstis our resident hosting pro and loves nothing more than putting on a foodie feast for friends. Senior Cookery Writer Alice Shields is a former pastry chef and baking fanatic who loves making bread and would have peanut butter with everything if she could. Lover of all things savoury, Senior Cookery Writer Grace Evans can be found eating nocellara olives at every opportunity, and will take the cheeseboard over dessert any time. With a wealth of professional kitchen experience between them, they’re dedicated to ensuring every Good Housekeeping recipe is the best it can be, so you can trust they’ll work every single time.
