Preparation | Cooking | Start to finish |
---|---|---|
38 min. | 53 min. | 1 hour 31 min. |
1 | Prepare 500 g carrot and dice small. Set aside. Prepare 500 g courgette and dice these as well, then set aside. Prepare 1 onion and chop finely. Set aside. | ![]() |
2 | Dice 100 g cured ham (use smoked if you like). Set aside. | ![]() |
3 | Pour 3 tablespoons olive oil into a large frying pan on high hear. When really hot, add the diced carrots and cook until tender. Check the seasoning. Transfer onto a plate. | ![]() |
4 | Pour another 3 tablespoons olive oil into the same pan, still on high heat. When hot, add the courgettes and cook until tender, then Check the seasoning. Transfer onto a plate. | ![]() |
5 | Still using the same pan, fry the diced ham in 2 tablespoons olive oil. | ![]() |
6 | When the ham is nicely browned, add the chopped onion and cook for 1 or 2 minutes without colouring. | ![]() |
7 | Put the carrots and courgettes back in the pan and stir well to mix all the flavours. | ![]() |
8 | Tip the vegetable mixture into a buttered gratin dish and spread in an even layer. Preheat the oven to 390°F (200°C). | ![]() |
9 | Prepare the savoury clafoutis mixture by mixing 2 Eggs, 200 g liquid cream, 80 g grated cheese and 30 g flour. Pepper and salt moderately (the ham and cheese are already quite salty). | ![]() |
10 | Pour the mixture into the dish... | ![]() |
11 | ...and bake for about 35 minutes. Serve hot or warm. | ![]() |