Cherry tomato clafoutis
A savoury version of the classic French dessert, with juicy roasted tomatoes and a cheesy topping! Perfect for brunch, lunch or a dinner party.
Servings: 4 people
- 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.
Serving: 1portion | Calories: 353kcal | Carbohydrates: 26.5g | Protein: 20.4g | Fat: 18.5g | Saturated Fat: 10.1g | Cholesterol: 208mg | Sodium: 370mg | Potassium: 350mg | Fiber: 1.8g | Sugar: 5.4g | Calcium: 300mg | Iron: 2.7mg