How to make clavote, b, cherry tomatoes, summer gourd, too, goat cheese

I am an extraordinary adherent of clafoutis and salted flans, I want to make my night suppers with a decent serving of mixed greens, it additionally permits to eat vegetables in an unexpected way.

This is the sort of formula simple and speedy to accomplish that can be declined interminably as indicated by the seasons and as per tastes.

I abandon you with this form I loved, with the last cherry tomatoes and courgettes of the garden, and furthermore goat cheddar for intemperance ...

Fixings: (for 4 individuals)

1 little courgette

2 eggs

25cl of drain

40g cornflour

100g of chavroux

1cc paprika (sweet pepper, roasted ..)

herbs of Provence

around fifteen cherry tomatoes

olive oil

salt pepper

Arrangement:

Step 1

Preheat stove to 180 ° C.

Step 2

Wash, dry and cut the zucchini into little 3D squares.

Step3

In a skillet, warm a filet of olive oil and sauté the courgette with paprika and herbs of Provence for a couple of minutes.

Step 4

In the interim, beat the eggs in omelet, weaken the cornstarch in a little drain at that point add it to the eggs with the rest of the drain and chavroux, blend, daintily salt and pepper.

Step5

Partition the zucchini blend into ramekins and pour the fluid blend over, lastly put the cherry tomatoes down the middle.

Step 6

Heat 25 to 30 minutes ..

Step7

Taste hot or icy. Section, backup or as a light feast with a serving of mixed greens.