In the summer, our dinner guests often request cherry tomato clafoutis. It’s a simple recipe that comes together quickly so I can spend more time relaxing outside with guests. We love it because it’s light and fresh tasting. Cherry Tomato Clafoutis is a tasty and simple French-style dessert. It’s sweet, rich and refreshing thanks to the tartness of the cherries, the acidity of the lemon, and the creaminess of the eggs.
CHERRY TOMATO CLAFOUTIS
Total time: 1 hour
Servings: 4 people
A savoury version of a classic French dessert, this cherry tomato clafoutis is a lovely cheesy dish that’s perfect for brunch, lunch or dinner!
Have you ever had clafoutis before? If you haven’t, you’re probably wondering what on earth it is. And if you have, you’re probably wondering why on earth I’ve put tomatoes in it. But either way, all you need to know is that this cherry tomato clafoutis is a brilliant lunch or dinner option for occasions when you want something a little bit different, or a little bit special. Let me tell you more about it.
WHAT IS CLAFOUTIS?
Clafoutis (cla-foo-tee) is a French dessert that’s based around a fluffy batter with plenty of fruit, usually cherries. Sometimes it’s a soft mixture that’s spooned out like a pudding, and other times it’s firmer, and sliced like a cake. Either way, it’s simple and delicious.
But since I don’t have much of a sweet tooth (let’s jut ignore posts like this one for a moment), and I’m always looking for ways to put my own spin on things, I thought I’d make a savoury version using cherry tomatoes instead!
It might sound strange to make a savoury version of a dessert, but this cherry tomato clafoutis actually works really well. It’s somewhere between a frittata and a pancake – a light and fluffy batter that’s perfectly moist (sorry, I really hate the word moist but I can’t think of an alternative, and thesaurus.com is being really unhelpful. I have literally never seen such a revolting collection of words).
The parsley and spring onions do a great job of infusing their flavours into the batter, and making sure it’s really tasty. Then you get little pockets of juicy roasted tomato, and of course plenty of cheese (including a crispy cheese topping!).
It feels quite sophisticated, but you still get to eat lots of crispy cheese. Win-win.
HOW TO SERVE SAVOURY CLAFOUTIS
Since this cherry tomato clafoutis is a little different to the kinds of things I usually cook, it might not be immediately obvious when you’d serve it – but I think it’s actually pretty versatile.
It would make a great brunch with some asparagus, and a fruit salad on the side.
Serve it for lunch, with a bit of bread and butter to mop up the juices from those gorgeous roasted tomatoes.
Or add some salad or some extra veggies for an elegant dinner – perfect for guests.
- 1 1/2 pound cherry tomatoes
- 2 cloves garlic, sliced
- 2 tablespoons extra-virgin olive oil
- 2 tablespoons fresh thyme
- Fine-grain sea salt and freshly ground black pepper
- 5 large eggs
- 1/4 cup cornstarch
- 3/4 cup unsweetened coconut milk
- 1 ounce grated Manchego cheese
- 5 basil leaves, torn into pieces
- 1 tablespoon chopped fresh parsley
- Step 1Heat oven to 400 degrees. On a rimmed baking sheet, toss tomatoes and garlic with oil and thyme and season with salt and pepper. Roast until caramelized, about 30 minutes, then transfer tomatoes and juices to a straight-sided 9-inch-round (2-inch-deep) baking dish and let cool slightly. Decrease oven temperature to 350 degrees.
- Step 2In a medium bowl, whisk together eggs, cornstarch, coconut milk, cheese, 1/2 teaspoon salt, and herbs, then pour mixture over tomatoes.
- Step 3Bake until top is golden brown and edges are puffed, 35 to 40 minutes. Serve warm or at room temperature.
Coconut milk lends this elegant but easy clafoutis (think frittata meets souffle) an uncommon richness.
PREP TIME:0 hours 10 mins
COOK TIME:0 hours 30 mins
TOTAL TIME:0 hours 40 mins
60 g (2½oz) plain flour
1 tsp. baking powder
3 large eggs
100 ml (3½fl oz) semi-skimmed milk
3 tbsp. shredded fresh basil, plus extra whole leaves to garnish
150 g (5oz) cottage cheese
250 g (9oz) cherry tomatoes
- Preheat oven to 180°C (160°C fan) mark 4. Put the flour, baking powder, eggs, milk and plenty of seasoning into a food processor and whiz until the mixture is smooth (alternatively put all the ingredients in to a large bowl and whisk together by hand). Empty mixture into a bowl and whisk in the shredded basil and cottage cheese.
- Pour the mixture into a rough 1 litre (1¾ pint) shallow ovenproof serving dish, then drop in the cherry tomatoes. Season with freshly cracked black pepper.
- Cook for 30min or until the egg is golden and has set (a knife inserted into the mixture should come out clean). Garnish with extra basil leaves and serve immediately with a crisp green salad.
- Calories: 177
- Total carbs: 16 g
- Sugars: 4 g
- Total fat: 7 g
- Saturated fat: 3 g