Salted Clafoutis: Autumn Recipe

Ingredients:

• ¾ cup of all-purpose flour
• 1 teaspoon of baking powder
• 4 large eggs
• 1 ½ cups of whole milk
• 1 teaspoon of salt
• 1 teaspoon of thyme leaves
• 2 garlic cloves, finely chopped
• 4 oz of goat cheese, crumbled
• 1 medium zucchini, cut into small cubes
• 1 red onion, sliced
• 2 tablespoons of olive oil

Instructions:

1. Preheat the oven to 375°F. Grease a 9-inch pie dish.
2. In a medium bowl, whisk the flour and baking powder.
3. In a large bowl, whisk together the eggs, milk, salt, thyme leaves and chopped garlic.
4. Add the flour mixture to the egg mixture and whisk until well combined.
5. Add the crumbled goat cheese to the mixture, mix well and set aside.
6. Heat the olive oil in a large skillet over medium heat. Add the zucchini and onion. Cook until they are tender and set aside to cool for a few minutes.
7. Add the cooked zucchini and onion to the mixture and mix well.
8. Pour the mixture into the prepared pie dish.
9. Bake the clafoutis for 30 to 35 minutes, until the top is golden brown and the middle is set.
10. Remove from the oven and let it cool for 5 minutes before serving.

Verdict:

This salted clafoutis is a savory twist on the classic French dessert. The tangy goat cheese combined with the sweetness of onion and zucchini make for a delicious autumn recipe that will leave you feeling cozy and satisfied.

Serving Suggestions:

Serve the salted clafoutis as a main course or a side dish with a mixed greens salad. It can also be sliced into small pieces and served as an appetizer at a fall gathering. Enjoy with a glass of white wine or a cold beer.