Yellow Zucchini, Gruyère, and Lemon Thyme Clafoutis
In the summer months, yellow zucchini is a welcome partner in the kitchen, with its sunny disposition and pure sensation of lightness. A touch of Swiss Gruyère and a sprinkling of lemon thyme are wonderful additions to the team.
4 SERVINGS
EQUIPMENT: Four 6-inch (15 cm) individual porcelain gratin dishes; a baking sheet.
3/4 cup (185 ml) heavy cream
2 large eggs, free-range and organic, lightly beaten
2 large egg yolks, free-range and organic, lightly beaten
2 teaspoons fresh lemon thyme or regular thyme leaves
4 baby summer squash or zucchini (about 8 ounces/250 g total)
1/2 cup (50 g) freshly grated Swiss Gruyère cheese
1. Center a rack in the oven. Preheat the oven to 375°F (190°C).
2. In a large bowl, whisk together the cream, eggs, egg yolks, and 1 teaspoon of the thyme.
3. With a sharp knife or a mandoline, slice the zucchini into coins about 1/4 inch (5 mm) thick.
4. Arrange the gratin dishes side by side on the baking sheet. Evenly arrange the zucchini slices in the gratin dishes. Divide the batter evenly among the gratin dishes and shower them with the cheese.
5. Bake until the batter has set and the clafoutis are golden and bubbling, 30 to 35 minutes. Shower with the remaining thyme. Serve warm with an herb-filled green tossed salad.