Summer Squash And Tomato Clafouti

Ingredients

A clafouti is usually a dessert, fresh fruit 6 Serves

3/4 tablespoon pound summer squash, cut in ¾ inch dice 1 extra virgin olive oil ½ medium onio

Preparation

Preheat the oven to 200°C Oil 2-quart baking di sh. Combine the squash and onion in the baking di sh, season generously with salt and pepper and add the olive oil. Toss together so that all of the vegetables are coated. Add a sprig of rosemary and place in the oven. Bake 20 minutes, until the vegetables are tender and lightly browned. Remove from the oven, cover the dish tightly with foil and allow to cool for 20 minutes. Remove the rosemary sprig and toss the vegetables with half the parsley and basil. Turn the heat down to 375ºF.

Beat the eggs in a large bowl. Whisk in the flour and combine well. Whisk in 1/2 teaspoon salt, the milk, yogurt, and pepper to taste. Pour over the squash. Place the rounds of tomato over the top and sprinkle with a little salt and pepper, and the remaining parsley and basil. Place in the oven and bake 45 minutes. Garnish with basil leaves. Advance preparation: This is good at room temperature, so can be made several hours ahead.