Savory Cherry Tomato Clafoutis
In cherry season, early summer, the go-to French dessert is cherry clafoutis. So why not make cherry tomato clafoutis the go-to late summer brunch item? This quick, easy savory dish may change the way you brunch and use all those marvelous cherry tomatoes.
ONWARD:
Chickpea or garbanzo bean flour with the eggs makes this a high-protein dish on which to start the day. The addition of milk, cream, and Gruyère cheese adds fat in which to carry the appetite to supper. The shallots, garlic, thyme, and basil accentuate the acidic tomatoes in custard. This is a satisfying dish that only needs a side of fresh fruit or a salad flourish to be a complete meal.
4 servings
INGREDIENTS:
2 tablespoons extra virgin olive oil, divided
½ cup shallots, peeled, thinly sliced
1 teaspoon garlic, minced
1 teaspoon fresh thyme leaves
1 tablespoon fresh basil, chopped
1 ½ cups cherry tomatoes, stems removed
3 large eggs
½ cup whole milk
¼ cup heavy cream
½ cup garbanzo bean flour
¾ cup Gruyère cheese, grated (about 2 ounces)
Sea salt to taste
¼ cup Parmigiano Reggiano cheese, grated
DIRECTIONS:
1. Position the rack in the middle of the oven and preheat to 375°F. Brush a nine-and-half-inch baking pan with one tablespoon of olive oil.
2. In a cast-iron pan heat the remaining one tablespoon of olive oil. When the oil shimmers, add the shallots and cook until fragrant and softened about two minutes. Add the garlic, thyme, basil and cherry tomatoes and cook for one more minute, stirring gently. Set off heat.
3. Add the eggs, milk, cream, flour, and one teaspoon salt (less if using the Parmigiano Reggiano cheese) to a blender or small food processor blender. Process until smooth and free of lumps.
4. Place the tomato mixture in the bottom of the oiled baking pan and top with the Gruyère cheese (and Parmigiano Reggiano, if using). Slowly pour the egg mixture over the tomatoes, being careful not to clump the tomatoes together. Place on a baking sheet pan in the oven. Bake until puffy and golden brown about twenty-five to thirty minutes. Dust the top with the Parmigiano Reggiano cheese a few minutes before removing from the oven. Slice into four portions and serve hot or at room temperature.
Savory Cherry Tomato Clafoutis
ingredients:
- 2 tablespoons extra virgin olive oil, divided
- ½ cup shallots, peeled, thinly sliced
- 1 teaspoon garlic, minced
- 1 teaspoon fresh thyme leaves
- 1 tablespoon fresh basil, chopped
- 1 ½ cups cherry tomatoes, stems removed
- 3 large eggs
- ½ cup whole milk
- ¼ cup heavy cream
- ½ cup garbanzo bean flour
- ¾ cup Gruyère cheese, grated (about 2 ounces)
- Sea salt to taste
- ¼ cup Parmigiano Reggiano cheese, grated
instructions:
How to cook Savory Cherry Tomato Clafoutis
- Position the rack in the middle of the oven and preheat to 375°F. Brush a nine-and-half-inch baking pan with one tablespoon of olive oil.
- In a cast-iron pan heat the remaining one tablespoon of olive oil. When the oil shimmers, add the shallots and cook until fragrant and softened about two minutes. Add the garlic, thyme, basil and cherry tomatoes and cook for one more minute, stirring gently. Set off heat.
- Add the eggs, milk, cream, flour, and one teaspoon salt (less if using the Parmigiano Reggiano cheese) to a blender or small food processor blender. Process until smooth and free of lumps.
- Place the tomato mixture in the bottom of the oiled baking pan and top with the Gruyère cheese. Slowly pour the egg mixture over the tomatoes, being careful not to clump the tomatoes together. Place on a baking sheet pan in the oven. Bake until puffy and golden brown about twenty-five to thirty minutes. Dust the top with the Parmigiano Reggiano cheese a few minutes before removing from the oven.
- Slice into four portions and serve hot or at room temperature.
Calories
372.02Fat (grams)
26.61Sat. Fat (grams)
11.41Carbs (grams)
15.57Fiber (grams)
2.60Net carbs
12.97Sugar (grams)
6.50Protein (grams)
18.22Sodium (milligrams)
501.98Cholesterol (grams)
189.49