Courgette Clafoutis with Rocamadour and Rosemary

From my last shopping trip to France I had a package of Rocamadour goat cheese in the fridge.
It smelled strong when I opend the fridge door. This cheese is made from raw milk and this cheese has an protected sign of origine.

I still had a lot of courgettes in the veggie drawer and found a recipe for them in one of my Gourmand magazin issues. A savouy clafouti.

Clafouti is normally a sweet dessert. Fresh fruits are in a kind of pancake batter in an oven proof dish and baked. Mostly cherries are used for this baked good.

But courgettes and rosemary with a strong cheese are pushing the bounderies of a dessert. It falls in the category of a light lunch option.

recipe for 1 or 2:
150 g yellow courgette
150 g green courgette
1 stalk of rosemary
3 Rocamadour cheese
2 heaped tbsp flour
150 ml whole milk
pinch of salt
2 eggs
25 g Parmesan cheese
olive oil
1 tbsp butter
salt and pepper

Use a mandoline and make courgette discs 2mm thick.
Heat up the oil in a pan and cook the courgettes, season with salt and pepper and add 1/2 of the finely chopped rosemary. It will take about 8-10 min. Cool down.

Butter a baking dish and preheat the oven to 200 C.
In a large bowl combine flour, pinch of salt, more rosemary and grated Parmesan.
Add the eggs and then the milk to make a smooth batter.
Dump the courgettes in and transfer all of it into the baking dish.

Put the Rocamadour cheese on top. Bake for 40 min, take it out of the oven and let it rest 10-15 min. Serve and enjoy.

A great way to have veggies!