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Emile Henry & you
Ingredients
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- 300g / 10.5oz courgettes/zucchini
- ½ onion, medium
- 1 clove of garlic
- 200g / 7oz feta cheese
- 40g / 1.5oz Parmesan, grated
- 4 eggs
- 80g / 3oz / 1/3 cup flour
- 3 sprigs of basil
- 1 tbsp olive oil
- ¼ tsp fine salt
- A little butter for the ramekins
1/ Pre-heat the oven to 180°C / 350°F / Gas Mark 4.
2/ Rinse the courgettes/zucchini in cold water and dry them. Grate them using a fairly coarse grater. Put them in a sieve with the salt to eliminate all the water.
3/ Peel the onion and garlic clove and chop finely.
4/ Heat the oil in a frying pan then add the onion and garlic. Brown for 5 minutes.
5/ Crush the feta roughly in a bowl. Add the well-drained courgettes and the garlic and onion.
6/ In another container, beat the eggs into an omelette then add the flour and Parmesan. Mix well.
7/ Add the courgette mixture and the chopped basil.
8/ Check the seasoning.
9/ Pour the mixture into 4 greased ramekins.
10/ Bake for 20 minutes.
This courgette clafoutis is perfect for picnics.
Tip: if you prefer, you can use mint instead of basil and goat’s cheese instead of feta.
