Savoury Courgette & Feta Clafoutis

📝 Ingredients

• 3 courgettes (about 250 g each)
• 1 garlic clove
• 1 tbsp olive oil (for the courgettes)
• 6 eggs
• 400 ml semi-skimmed milk
• 80 g plain flour
• 150 g feta
• 15 g fresh mint
• 10 g unsalted butter (for the dish)
• 1 lettuce
• 1 tbsp olive oil + 1 tbsp red wine vinegar + 1 tsp Dijon mustard (for the dressing)
• 150 g country bread
• Salt, black pepper

🍴 Utensils

• Baking dish
• Large frying pan
• Mixing bowl
• Whisk
• Colander
• Salad spinner

📖 Steps

1. Preheat the oven to 180 °C. Carefully butter a baking dish of about 28 × 20 cm, including the sides, so the clafoutis doesn't stick and cuts into neat portions.
2. Wash the courgettes, trim the ends and cut into 5 mm rounds. Chop the garlic. Heat half the oil in a large frying pan over medium-high heat and fry half the rounds for 6 to 7 minutes, stirring, until tender and golden.
3. Cook the remaining rounds the same way with the rest of the oil, adding the garlic for the last 2 minutes: all at once, they would steam instead of browning. Season lightly with salt and leave everything to drain in a colander for 5 minutes.
4. While the courgettes drain (they still release water, and that's what makes a savoury clafoutis soggy), chop the mint. In a mixing bowl, whisk the flour with 2 eggs until smooth, then add the other 4 eggs one at a time.
5. Gradually pour in the milk, whisking to avoid lumps. Add the mint, season with pepper and very little salt, as the feta is salty. Spread the courgettes in the dish, crumble the feta over the top and slowly pour in the batter in a thin stream so as not to disturb the filling.
6. Bake for 35 to 40 minutes, until the clafoutis is puffed up and golden and a knife inserted in the centre comes out clean. If it browns too quickly, cover with a sheet of foil halfway through.
7. While it bakes, wash and spin the lettuce. In the bottom of a salad bowl, whisk the oil, vinegar, mustard, a pinch of salt and some pepper until the dressing is emulsified. Add the lettuce at the last minute so it stays crisp.
8. Leave the clafoutis to rest for 5 minutes out of the oven (it sinks a little, which is normal) before cutting into 4 portions. Serve hot or warm with the salad and a slice of country bread.