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Mar 23, 2017

Courgette and goat cheese clafoutis

On March 21st, famous chefs and restaurants from all around the world participated in the 3rd edition of the event "Gout de France / Good France" (more details aici), dedicated to the French cuisine. To be in line with the international events, I decided to prepare a French recipe for the kids - a courgette and goat cheese clafoutis. 
Clafoutis is a traditional dessert from the French region Limousin and it is similar to a no-crust tart, traditionally prepared with black cherries. Last year I tried a sour-cherry clafoutis and this time I found this recipe with courgettes and goat cheese, which seemed very tempting.

- 2 small courgettes (or 1 large);
- 2 eggs;
- 150 ml milk;
- 40g flour;
- 150 g fresh cheese (I used goat cheese but I'm sure cow cheese works as well);
- basil, thyme, pepper and salt by taste (if no sodium restrictions);
- a little butter to grease the molds.

Turn on the oven and let it heat up to 200 degres Celsius.
Wash the courgettes and slice them (skin on). Bake the slices in a non-sticky pan (no oil) on both sides, until most of the water from the courgette evaporates. Remove from heat and place the slices in a strainer. Set aside. 

In a bowl, whisk the eggs with a fork, then add the cheese, flour and milk and mix well. Season by taste.
Prepare the molds for baking (the original recipe calls for a 20 cm round silicone mold, but I used a ceramic rectangular one and two ramekins) and grease them with butter (no need to grease if using silicone molds).

Place the courgette slices in the molds and pour the batter on top (you can also put the courgettes in the batter and then pour everything in molds - however you prefer).

Bake in the preheated oven (200 degrees Celsius), until the batter is set and the top becomes golden brown (35-45 minutes).

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