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.
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Love clafoutis – sweet and savoury. How wonderful to have so many tomatoes.
It is the time of the embarrassment of tomato riches!
Indeed
Your bowl of tomatoes looks mouthwatering in every way! And the recipe unique and fun for this weekend!
Thank you! It was a fun recipe, and I’m definitely making this again. Wonder what I’ll add to it next time? Artichokes? Peppers? Capers?
I have capsicums and tomatoes in the greenhouse; capers in the fridge; a jar of artichokes in the larder. I’m giving this a try, Dorothy.
Yum on everything! Let me know how it comes out!
Will do. 😋
Oh my goodness, this is my kind of food! It’s why I love your recipes so much, Dorothy ~ I would never have thought to put such an inspired spin on clafoutis (which is a great favourite for us in cherry season). As we are still working our way through a mountain of toms from the garden, this one is definitely going on the menu! 😊
I think you’ll enjoy it Lis! Not much fuss, just a wait on the baking time, and you’re all set!
I enjoy turning sweet into savory and this is a great example of that. Did you slice the cherry tomatoes?
I left the cherry tomatoes whole, the smaller ones I cut in half. I also had one bigger one I cut into six pieces. They all worked. it’s a forgiving recipe!
Wonderful, D! I’ve never heard of clafoutis!
With cherries, it is one of my favorite desserts, or breakfast!
Ooh! Sounds delicious!
Thanks!
And why not! Savoury or sweet I love a clafoutis a great way to use up tomatoes 🙂
This was so good Carol! The husband immediately took seconds!
Your tomatoes are beatiful!
Thank you! They have been lovely this year, unlike other crops!
Oh yes! this is a brilliant recipe! You can call it a quiche or whatever, it’s just wonderful no matter what!
Thanks Mimi! It tasted very much like quiche, but without the work of a crust. I’m going to be experimenting…
This sounds incredible Dorothy, I have to make this!
I think you’ll like it Jenna! So summery!
What a delightful dish, Dorothy.
Thanks Robbie!
What a brilliant idea! Looks and sounds so delicious!
Thanks! We were happy indeed!
It looks delightful, and I love your blue moon with the moodiness of the clouds!
We were so hopeful, but sometimes clouds get in the way.
I love tomatoes and this recipe sounds perfect!
Thanks Marilyn! We were all pretty happy!
Savory clafoutis is such a brilliant idea. This one even more so, as you’ve used all these wonderful fresh tomatoes. On my list to try soon! 🙂
Hope you enjoy it as much as we do!
What deliciousness! I’m off to make this. I don’t have oat milk but I do have some fat free half and half. Yum! Thank you!
Sounds wonderful! I’m sure you’ll enjoy this one!
The moody moon was wonderful!
Yes it was, at least the few glimpses we got!
Yum! That tomato dish looks and sounds delicious! My mouth is watering!!
Ah, thank you so much!
You surely share the science of food preparations.❤️👍👍
Probably more luck my friend! But thank you very much!
Never thought about making a clafoutis savory before and now I can’t stop thinking about this. Thank you for the great idea!
After this success, my mind is already thinking of other fillings!
Timely and delicious recipe plus it is pretty to boot. 🙂
It is rather pretty isn’t it Judy! Now, I need to pickle some peppers!
Soooo mouthwatering. Your photos made me drool. 💦🍅🍃
You’re invited, I have plenty of napkins Gail!
What a great hostess! 👑
Swimming in tomatoes here. The freezer is filling up. This looks yummy and will appear on our table this week.
Enjoy the great tomato avalanche Elizabeth! It is all too fleeting!
I make Crystless Quiches so I guess this is similar. Whichever, it will be lovely and quick and easy to get underway. :))
Quick it was, and very light!
**crustless**
Yes! So much lighter and less carbs.
You are a genius. This looks amazing!!!
Oh, you are too kind, thank you! Not so much a genius as a woman with a good appetite!!!
I got 25 lbs of roma tomatoes to make sun dried tomatoes.. My last batch is in the oven. YEAH! I do like your savory clafoutis. We had peach clafoutis yesterday. (Too many peaches) Great idea to put your tomatoes into good use! ❤️ ❤️❤️
What a bounty! You will be so happy to have all those sun-dried tomatoes this winter!
Dorothy
I don’t know why I am all of a sudden Anonymous on my own site.
This looks sooo good, Dorothy! I confess that I’ve never had an authentic clafoutis, but what you have made here looks an awful lot like what Southerners would call “tomato pie!” Great way to use up a surplus of tomatoes.
It was really delicious, and very different from the sweet!
Don’t let your tomatoes go bad! Do this instead! ((Tagline for this yummy recipe)) 😋
Thanks!!!
Yum! I’ve never made a clafoutis before, but I think I need to now! 🙂
i make my ritual cherry clafoutis each year, but this is a new one, and a keeper!
Thank you!
That looks as wonderful as it must taste!
Ah! Thanks!
This recipe looks delicious, thanks, I’ll definitely give this ago.
Thanks Tracey! I hope you enjoy this as much as we do!
Those tomatoes look so good 😋 What a tasty dish!
Thank you! It was scrumptious!
What a fabulous recipe for the plethora of tomatoes we were trying to use from our garden. Oh how I’ve missed your inspiring recipes and witticisms (is that a word?). It’s good to be home, browsing through my favorite blogs and finding my kitchen mojo! Hope all is well with you Dorothy. I’ve missed you. Hugs, C
Well, I’ve been traveling with you, didn’t you notice the bike was a bit off balance???
Happy cooking and welcome home my friend!