One day, you are miser with the first couple of tomatoes; the next week, your counter is full!
Clafoutis is a French dessert, a kind of an eggy, baked pancake, that is most commonly filled with seasonal cherries and enhanced with a bit of sugar, vanilla, and almond extract. I make this every year when the cherries are in season, and it is a family favorite, often requested by the grandchildren.
Let’s think savory
But the idea of making a savory clafoutis started moving around in my brain when I discovered recently I had accumulated just a few too many tomatoes. We’ve had a lot of luscious tomatoes this year, and while never actually sick of them, sometimes, we need to look at different ways to serve them up.
A few swaps
It turned out quite simple; eliminate the sugar and extracts from the basic recipe and swap out small and cherry tomatoes for the fruit. Extra cream oat milk worked great here, that’s what I had on hand.
Remove some of the moisture
Cut the larger tomatoes in half and take out most of the seeds. Drain them a few minutes to remove excess moisture, tuck in some herbs and a little mozzarella, and sprinkle it all with a bit of Parmesan. Voila!
Not quite a quiche
The result was a lovely dish, kind of quiche-like in flavor but lighter. The little bit of cheese I added contributed to the creaminess, and the herbs really made everything shine.
Serve it up with a side salad, and you have a really tasty summer lunch. Now, let’s eat!
Savory Tomato Clafoutis
- 4 local eggs
- ½ cup dairy or plant milk (I used oat)
- ¼ cup flour
- 2 tbsp. extra virgin olive oil
- Pinch of salt and a generous few grinds of pepper
- 1 tbsp. fresh parsley, minced
- 2 tbsp. fresh basil, minced
- 2 tbsp. fresh chives, minced
- Little less than a pound fresh small or cherry tomatoes
- 2 oz. fresh local mozzarella, cubed
- ¼ cup freshly grated Parmesan Reggiano cheese, or dairy free
Preheat oven to 400 degrees F. Lightly oil a pie plate.
Beat together the eggs, milk, flour, oil, salt, pepper. Mix the herbs together, save a bit for garnish, and toss those in too. A few lumps are fine, just let this rest while you prepare your tomatoes.
Slice your small tomatoes in half and squeeze out most of the seeds. Turn cut-side down on toweling for a few minutes to drain. Leave the cherry tomatoes whole. If you have larger tomatoes, just cut the pieces smaller.
Pour the batter into the pie plate and arrange the tomatoes as you like. Nestle the mozzarella in among the tomatoes, then top with the Parmesan.
Bake for about a half hour, check at 25 minutes. You want the cheese to be nicely browned., and the center to be set. Depending on your oven, you may need more time.
Let cool five minutes, and sprinkle the top with the remaining herbs.
© Copyright 2023– or current year, The New Vintage Kitchen. Dorothy Grover-Read. Unattributed use of this material is strictly prohibited. Reposting and links may be used, provided that credit is given to The New Vintage Kitchen, with active link and direction to this original post.
The New Vintage Kitchen does not accept ads or payment for mention of products or businesses.
Supporter of: Slow Food Fair Trade USA Northeast Organic Farmers Association EcoWatch Let’s Save Our Planet No Kid Hungry Hunger Free Vermont Environmental Working Group World Central Kitchen Sustainable America