Now that my tomatoes are starting to ripen left and right, I’m starting to look for more uses for them than just adding them to salads and making pasta sauces. And because I know that I haven’t even hit the peak of tomato season yet, I prefer that the recipes I end up with use more than just two or three tomatoes each. This recipe uses over a dozen tomatoes – all cherry tomatoes.
I decided on a clafoutis because the baked custard dish is traditionally made primarily with cherries, and I thought that doing a savory version with cherry tomatoes would be a fun way to showcase the ripe veggies. I started with my standard clafoutis batter, but omitted the sugar from the recipe and added more salt and some pepper to the mixture. I considered sauteing some onions at first, though I ultimately opted against it in an effort to keep the recipe as simple as possible. I added some fresh, chopped basil for extra flavor and a bit of cheese to make the overall dish more filling.
The flavors in the clafoutis were wonderful. Basil and tomato always work well together, and the hint of creaminess from the cheese was a nice touch. I’d personally opt for a fairly mild cheese, like cottage cheese or a mild goat cheese (I used cottage cheese here), but feta would work well for a stronger flavor. The only thing I didn’t like was the fact that the clafoutis needs to be cut carefully if you want to prevent it from becoming watery; those roasted tomatoes are only too happy to burst and leak all over the dish during serving.
This is a great thing to have alongside a salad for a first course and can even work as a light dinner on a hot summer night if you do big slices. Be careful with those tomatoes, though. They get quite hot inside when the dish first comes out of the oven, even after letting it rest for a while, and while biting into a juicy cherry tomato is a treat, burning your tongue is not.
Cherry Tomato Clafoutis
1/2 cup all purpose flour
1/2 tsp baking powder
scant 1/2 tsp salt
1/4 tsp black pepper
3 large eggs
1 cup milk (low fat is fine)
2 tbsp fresh basil, roughly chopped
1/3 cup cottage cheese/goat cheese/feta cheese
approx. 18 cherry tomatoes
Preheat oven to 425F. Lightly grease a 10-inch tart pan.
In a large mixing bowl, (or the food processor, if you don’t want to work by hand) whisk together flour, baking powder, salt, pepper, eggs, and milk until mixture is very smooth. Stir in basil and cheese.
Arrange cherry tomatoes over the bottom of the tart dish and pour custard mixture over and around them. Garnish with a few whole basil leaves, if desired.
Bake for 15 minutes at 425F. Turn oven down to 350F and bake an additional 25-30 minutes, until clafoutis is lightly browned and a tester (sharp knife) inserted into the center comes out clean.
Let stand for 15 minutes before serving.