This is the kind of dish you serve on a June Sunday when friends drop by unannounced. Quick to prepare, beautiful to serve, and so much more interesting than a classic quiche. This savory zucchini and goat cheese clafoutis is the dish that makes an impact without costing you an hour in the kitchen.
Ingredients :
- Zucchini — Choose small or medium ones. Large ones are often full of water and much less flavorful — you’ll recognize them by their spongy flesh and large seeds. Firm to the touch, shiny, without soft spots is what we want. Two to three are enough to fill the pan without the batter disappearing under the vegetables.
- Goat cheese — A fresh log works perfectly. Avoid overly dry goat cheese which won’t melt during cooking, and overly aged cheese which will overpower all other flavors. 150 grams is the right amount: you can taste the goat cheese clearly without it becoming a monolithic dish.
- Mustard — One tablespoon of classic Dijon. It’s a small amount but it really matters — it brings a slightly spicy backbone that wakes everything up without being explicitly identified during tasting. Don’t skip it.
- Lemon — The zest matters more than the juice here. It’s the essential oil in the zest that gives that fresh, vivid aroma. A few drops of juice for acidity, but no more. Get an untreated lemon if you can find one — it’s really worth it for the skin.
