Zucchini and goat cheese clafouti

INGREDIENTS

• butter (for the dish)
• 3 eggs
• 1/3 cup milk
• 1/3 cup heavy cream
• 1/2 cup cornstarch or flour, sifted
• salt and pepper, to taste
• 2 zucchini
• 2 tablespoons olive oil
• 2 cloves garlic, crushed
• 1 teaspoon ground coriander
• 1 teaspoon ground cumin
• 2 tablespoons chopped fresh parsley
• 2 tablespoons chopped fresh chives
• 2 ounces plain goat cheese, crumbled

METHOD

      1 Set the oven at 350 degrees. Butter a 10-inch baking dish or four 5-inch individual dishes.

      2 In a large bowl, beat the eggs, milk, and cream. Add the cornstarch or flour and beat until the mixture is smooth. Salt, and pepper and mix well; set aside.

      3 With a mandoline, a hand-held slicing device, or a chef's knife, slice the zucchini paper-thin.

      4 In a large nonstick skillet, heat the olive oil over medium heat. Add the onion and garlic. Cook for 1 minute. Add the coriander and cumin and cook for 1 minute more.

      5 Add the zucchini slices and cook for 5 minutes or until they release their liquid. Remove from the heat. Add the parsley and chives. Toss gently and season with salt and pepper to taste. Arrange the zucchini mixture in the dish or dishes. Pour in the egg mixture. Sprinkle with goat cheese.

     6 Bake the clafouti for 35 minutes, or until the custard is set and pale golden.

Serves 4.