Summer Ratatouille Clafoutis
Do you have some leftover Ratatouille and don't want to eat the same thing two days in a row? I got you covered!
Equipment
Ingredients
EASY RATATOUILLE
- 1 Bell Peppers
- 2 Eggplant
- 1 Zucchini
- 8 Onion
- 2 Mini Heirloom Tomatoes
- 2 garlic cloves
- 4 tbsp (55 g) rosemary oil
- 1 tbsp (2 g) Rosemary, Basil, Thyme herbs
- Lavender Salt
- Pepper Mil
CLAFOUTIS BATTER
- 6 Eggs
- 1/3 cup (45 g) corn starch (Sifted)
- 1 1/4 cup (125 g) parmesan cheese
- 3 tbsp (45 g) Tomato Tapenade
- Lavender Salt
- Pepper Mil
Instructions
EASY RATATOUILLE (MAKES ABOUT 26oz/750g)
- Should you wish to make your very own Ratatouille at home, just like in France follow my Easy Homemade Ratatouille recipe right HERE!
- Not convinced to make your own French Ratatouille? Make sure to check out my You Tube Video to see how easy it is to make. It is right HERE!
RATATOUILLE CLAFOUTIS
- Preheat oven to 350F/180C.
- In a mixing bowl, whisk the eggs into an omelet.
- Add the Corn Starch, Parmesan Cheese and Tomato Tapenade. Season with Salt and Pepper .
- Then, fold your Ratatouille with the rest of the ingredients.
- Place your Sunflower Flexipan® Mold on the top of your Medium Perforated Baking Sheet.
- Bake for 25 minutes at 350F/180C. Keep the bonMAT™ on for the first 15min and remove it carefully with your kitchen oven cloth. (Every oven heats differently, monitor your clafoutis from 20min).
- Once your Summer Ratatouille Clafoutis is out of the oven, let it cool down for about 10min. Then, Unmold, Serve and Enjoy with a salad on the side. Bon Appétit!
YouTube Video
Photos
Nutrition
Calories: 275kcal | Carbohydrates: 25g | Protein: 13g | Fat: 15g | Saturated Fat: 5g | Polyunsaturated Fat: 2g | Monounsaturated Fat: 8g | Trans Fat: 1g | Cholesterol: 133mg | Sodium: 308mg | Potassium: 595mg | Fiber: 6g | Sugar: 10g | Vitamin A: 898IU | Vitamin C: 35mg | Calcium: 255mg | Iron: 2mg
Have You Made This Recipe?Be sure to send me your photos I would love to share them on the blog: bakingwithnessa@hotmail.com