Baby marrow and tomato clafouti

Ingredients 8
Servings 6


  • 500
    baby marrows, sliced
  • 3
    ripe, firm tomatoes
  • natural sea salt and milled pepper to taste
  • 3
    extra-large eggs
  • 2
    extra-large egg yolks
  • 125
    thick cream
  • 125
    feta cheese, crumbled
  • 4
    sprigs lemon thyme


Blanch, refresh and drain baby marrows. Make a small cross on top of each tomato. Place tomatoes in a bowl, cover with boiling water and allow to stand for 1 to 2 minutes. Remove tomatoes and peel, then core and quarter them, sprinkle with salt and set aside in a strainer to drain for 15 to 20 minutes. Whisk eggs, egg yolks, cream and half the cheese to make a batter. Layer well-drained baby marrows and tomatoes in base of 24 cm diameter ovenproof dish. Season with pepper. Pour batter over vegetables and sprinkle remaining cheese and fresh herbs over. Bake in centre of oven at 190 ºC for 30 to 40 minutes, or until batter has puffed up and set. Cut into thick wedges and serve at room temperature with a salad of crisp romaine lettuce leaves.

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