Cherry tomato clafoutis

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Cherry tomato clafoutis

Category Main course
Serves 6
Preparation 5 mins
Cooking 13 mins

Rating: Rated 0 / 5 (0 ratings)

Cherry clafoutis is a typical Burgundian pudding: sweet batter with juicy fruit. I've swapped the cherries for cherry tomatoes and used a savoury batter. I made individual ones (in recycled Catalan crème brûlée dishes) but you can make a large one in a 20–22cm ovenproof dish or tin.

Ingredients

  • butter, to grease
  • 250g cherry tomatoes
  • 300ml single cream
  • 1 clove garlic, grated
  • salt and pepper
  • 1–2 tbsp finely grated vegetarian Grana Padano-style cheese
  • 2 free-range eggs
  • 2 tbsp flour
  • a few sprigs fresh thyme

Method

Stage 1

Preheat the oven to 200C/fan 180C/gas 6. Grease and dust some shallow baking dishes with the cheese.

Stage 2

Divide the tomatoes between the dishes, having removed the sepals (green bits). Blend the eggs, cream and flour with the grated garlic and thyme leaves. Season and pour over the tomatoes.

Stage 3

Put into the oven for 13 minutes until set, puffed and lightly browned. Serve immediately or at room temperature with broccoli and new potatoes or a nice green salad.

Stage 4

COOK'S TIP Grana Padano is an Italian-style hard cheese. Tesco's Everyday Value is currently suitable for vegetarians, whereas Sainsbury's Basics is no longer shown as such.

Photos

Cherry tomato clafoutis

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Recipe author

Published by: Vegetarian Living
Recipe and styling: Sarah Beattie

Nutritional info

Nutritional values are per serving.

  • Calories: 192g
  • Fat: 13.5g
  • Saturated fat: 8g
  • Protein: 6g
  • Carbohydrates: 11g
  • Sugars: 3.5g
  • Fibre: 1.5g
  • Salt: 0.9g

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