A clafoutis (cla-foo-tee) is a French dessert that usually contains cherries. Since I don’t have much of a sweet tooth (let’s just ignore my previous post for a moment…), here’s a savoury version – cherry tomato clafoutis. This particular recipe ends up creating something that’s somewhere between a pancake and a frittata. Whatever it is, it’s delicious – light and fluffy, and perfectly moist (sorry, I really hate the word moist but 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 into the batter and making the whole thing taste perfectly savoury, and the cheesy topping is an obvious must. Really the whole thing is just ace. Served with some salad and a bit of fresh bread to mop up the juices from the roasted tomatoes, this makes a perfect lunchtime treat.
It would also be perfect for brunch with guests – it’s quick and easy to make, like most of my recipes are, but it’s still sure to impress (even the name alone should be enough to get their attention – could anything sound cooler than ‘cherry tomato clafoutis’? I think not.
What’s your go-to brunch dish when you have overnight visitors?
- 300g cherry tomatoes
- 3 spring onions, finely chopped
- 3tbsp fresh parsley, chopped
- 100g cheddar cheese, grated
- 55g plain flour
- 4 eggs
- 3tbsp sour cream
- 225ml milk
- Black pepper
- Preheat the oven to 190°C (Gas Mark 5 / 375°F).
- Arrange the tomatoes, spring onions, parsley and half of the grated cheese evenly in a lightly greased baking dish (mine was an oval dish measuring approximately 10 x 7.5 inches, but a slightly larger dish would work as well).
- Place the flour in a large bowl, and add one egg at a time, whisking until smooth before adding the next. Whisk in the sour cream, and then the milk, to form a smooth, thin batter. Season with salt and a generous amount of black pepper.
- Pour the batter over the tomatoes, and top with the remaining grated cheese. Bake for 45-50 minutes, until the batter is just set in the centre (it should still be moist, but shouldn't jiggle too much when you shake the dish). If the cheese is browning too quickly, cover with foil and continue to bake.
- Leave to cool for 5 minutes before serving, and enjoy hot or cold.
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