Mediterranean Bell Pepper Clafoutis | Savoury Oven Delight

Preheat the oven to 180 °C top/bottom heat. Lightly grease an ovenproof baking dish (approx. 20 x 28 cm) with 1 tbsp olive oil. Wash the red and yellow bell peppers, halve them, remove the stem and seeds, and cut the flesh into bite-sized strips. Peel and finely chop the garlic cloves. Wash the thyme, shake dry, and pick the leaves from the stems.

Heat 1 tbsp olive oil in a pan. Sauté the bell pepper strips and chopped garlic over medium heat for about 5 minutes until they soften slightly and develop their aroma. Season with a little salt and pepper, stir in half of the picked thyme, and remove from the heat.

For the clafoutis batter, crack the eggs into a mixing bowl and whisk with a wire whisk. Gradually incorporate the wheat flour type 405 while stirring continuously until a smooth, lump-free batter forms. Then slowly stir in the whole milk and whipping cream. Season the batter generously with 1 tsp table salt and 1 tsp black pepper.