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.
It’s also good eaten from the pan with a spoon, but that perhaps negates the ‘elegant’ aspect a little.
Cherry tomato clafoutis
- 3 spring onions, thinly sliced
- 250 g (~ 9 oz) cherry tomatoes, halved (~ 1 1/2 cups when halved)
- Few sprigs fresh parsley, chopped
- 150 g cheddar cheese, grated (~ 1 1/2 cups when grated)
- 100 g (~ 2/3 cup) plain flour
- 4 eggs
- 250 ml (~ 1 cup) milk
- Black pepper
- Preheat the oven to 190°C (Gas Mark 5 / 375°F).
- Scatter the spring onions, cherry tomatoes and chopped parsley over the bottom of a baking dish (mine measured around 8 x 8 inches), along with about a third of the cheese.
- Add the flour to a mixing bowl, and add the eggs. Whisk until well combined and fairly smooth. Add the milk and a good pinch of salt and pepper, and whisk again to combine.
- Pour the batter over the tomatoes, and top with the remaining cheese.
- Bake for around 45 minutes, or until the mixture is fairly firm, and the cheese is golden brown and crispy. If the cheese is browning too quickly, you can cover the dish lightly with foil partway through cooking. Be aware that the clafoutis will probably rise as it cooks, so don't put it too close to the top of the oven!
- Leave the clafoutis to stand for 5 minutes before serving.
Note: Nutritional information is approximate, and will depend on exactly what ingredients you choose. Information above is for 1/4 of the recipe.