Cherry Tomato Clafoutis

By • August 19, 2009 • 4 Comments

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Author Notes: I was inspired by some really gorgeous, dark red cherry tomatoes in the Greenmarkets the other day. They reminded me of, well, cherries, which led me to this comforting classic. The rest is clafoutis history. I added the herb salad on top to cut the rich, chalky flavor of the goat cheese. I don't use any acid on the salad because I think the cheese is tart enough and the tomatoes have plenty of acid. Mix the herbs at the last minute, otherwise the salt will wilt them. Meredith Shanley

Serves 4 for lunch

Cherry Tomato Clafoutis

  • 3 eggs
  • 1/3 cup whole milk
  • 1/3 cup cream
  • 1/2 cup flour
  • 1/2 teaspoon salt
  • 1/4 teaspoon freshly ground black pepper
  • 12-14 cherry tomatoes
  • 2 ounces goat cheese

Herb "Salad"

  • 2 handfuls fresh basil, chiffonade
  • 2 handfuls fresh parsley, rough chop
  • 3 tablespoons fresh tarragon, rough chop
  • 3 tablespoons fresh chives, chopped
  • 2 (drizzles around bowl) extra virgin olive oil
  • 1 pinch salt
  • 3 turns fresh cracked black pepper
  1. Preheat oven to 350, liberally butter a ceramic or glass baking dish (preferably round or oval)
  2. In a large bowl, whisk together eggs, milk and cream. Add salt, pepper, and flour, whisk until just combined.
  3. Place tomatoes into buttered baking dish, spread evenly. Pour custard mixture over top.
  4. Dot with goat cheese. Bake in oven until puffed and lightly browned, about 30-35 minutes.
  5. Once clafoutis is out of oven, toss together herb salad (make sure to do this at the last minute so the herbs are not wilted). Serve each slice of clafoutis topped with herb salad.
Jump to Comments (4)

Tags: Jennifer Steinhauer, Jenny, Jenny's in the Kitchen, jestei

Comments (4) Questions (0)


over 1 year ago PJ

This came together quickly and worked well as an appetizer. I wouldn't hesitate to add more tomatoes next time - perhaps cutting them in half and covering the bottom of the dish.


over 3 years ago BlueKaleRoad

Now that some cherry tomatoes are ripening, I can't wait to make this clafoutis!


about 4 years ago boulangere

Cynthia is a trusted source on Bread/Baking.

You had me from BLT Panzanella, Meredith Shanley, but this is the proverbial icing. What a wonderful idea. When summer gets here. When.


over 5 years ago The Weary Epicurean

I like it. That ain't no chiff in the picture . . . but I like it.