Fry the courgette slices in some olive oil until they are lightly browned and softened, adding the garlic as the courgettes begin to soften.

While the courgettes are cooking, mix the flour, rosemary and ¾ of the Emmental together in a bowl with a pinch of salt and a couple of turns of the black pepper grinder.

Make a well in the middle of the bowl and gradually add the beaten egg, whisking until the mixture becomes a smooth batter.

Add the batter to the courgettes in the frying pan and place the sliced goat’s cheese on the top.

Sprinkle with the remaining Emmental.

Cook the clafoutis on the stove-top on a medium heat for five minutes or until the mixture starts to brown around the edges.

Finish off under a medium-to-high grill until the top is golden brown.