Leek and Cherry Tomato Clafouti

May  9, 2011
4 Ratings
  • Serves 4-6
Author Notes

I was trying to think of what to make for a Mother's Day brunch, and wanted something along the lines of a quiche but without the hassle of making a crust. Then it occurred to me that when I feel this way about a fruit tart, I make a clafouti. So I decide to make a savory clafouti with some delicate young leeks from the farmers market, which I paired with roasted cherry tomatoes because they came to mind when I thought of cherry clafouti. The result was just what I was looking for: a light and easy springtime dish, perfect for brunch. The leeks and tomatoes were so naturally sweet that it was almost a dessert with no sugar added. And because it was for Mother's Day, I garnished the dish with chopped chives: little baby leeks. —Fairmount_market

What You'll Need
  • for the clafouti batter
  • 3/4 cup milk
  • 3/4 cup cream
  • 3 eggs
  • 1/2 cup flour
  • 2 tablespoons melted butter
  • Pinch salt
  • for the leek filling
  • 6 slender leeks
  • 1 pint cherry tomatoes
  • 4 sprigs marjoram
  • drizzle of olive oil
  • 2 tablespoons butter, divided use
  • 1/4 cup dry white vermouth
  • 2 to 3 ounces mild goat cheese
  • salt and pepper to taste
  • 1 tablespoon chopped fresh chives
  1. Preheat the oven to 350 degrees. In an oven dish toss together the cherry tomatoes and marjoram leaves from 4 sprigs with a generous drizzle of olive oil and a pinch of salt. Place in the oven and roast, jiggling the pan occasionally to turn the tomatoes, for about 30 minutes until the tomatoes have collapsed and are very fragrant.
  2. Meanwhile, prepare the clafouti batter. In a blender, mix the milk, eggs, and flour and a pinch of salt. Drizzle in the melted butter. Let the batter rest for at least 15 minutes before using.
  3. Remove the roots and most of the green parts of the leeks. Cut a slit down the length of each leek so that you can fan apart the layers, and wash them thoroughly to remove accumulated dirt. Cut them into 1/4 inch rings. Heat a large ovenproof skillet or paella pan and add 1 tablespoon of butter. When the butter froths, add the leeks, salt, and pepper, and cook over medium heat until they are soft, about 8 minutes. Add the white vermouth and cook this down. Remove the leeks to a dish and return the skillet to the stovetop.
  4. Add the remaining tablespoon of butter to the skillet and swirl to cover the bottom and sides of the pan. Pour a thin film of batter into the bottom of the pan and swirl to spread, as if you were making a crepe. Let the batter cook until it turns from pale white to a more yellowish color. Turn off the heat and assemble the clafouti. Spread on the leeks, and then crumble over the goat cheese. Distribute the roasted tomatoes and pour over any accumulated pan juices. Finally pour over the rest of the clafouti batter and transfer the pan to the oven.
  5. Bake the clafouti for 50-60 minutes until it is nicely browned on top and a fork poked into the center comes out clean. Garnish with chopped chives and serve.

See what other Food52ers are saying.

  • sel et poivre
    sel et poivre
  • lapadia
  • cheese1227
  • BlueKaleRoad
  • Sagegreen
I'm a biology professor and mother of two, and in my (limited) free time I love to cook, which is much more forgiving than laboratory science. Last year I helped start a farmers market in my neighborhood, and to promote it, I created a food blog: fairmountmarket.blogspot.com. I enjoy the challenge of coming up with recipes for local, seasonal ingredients and finding fun ways to cook with my children.

12 Reviews

sel E. January 6, 2013
This looks absolutely lovely. Will make this tonight and serve it with Ms. Perelman's Japanese inspired salad: http://smittenkitchen.com/blog/2010/04/avocado-salad-with-carrot-ginger-dressing/
lapadia January 4, 2013
Delicious, what a great idea!
Kari2011 October 2, 2012
This was excellent. I made it with a few modifications. I used sweet onions, browning them in butter slightly and used the heirloom cherry tomatoes from my garden (a great use if you have an abundance of cherry tomatoes). I also added 2 oz of goat cheese and fresh chopped basil. The batter for this recipe is really light. The recipe is inspiring me to try making a mushroom clafouti.
jcorney December 22, 2011
I've cooked this multiple times now. It's one of my favorite recipes and always loved by my guests.
cheese1227 August 17, 2011
Oooh, a savory clafouti! Fabulous!
BlueKaleRoad August 16, 2011
Love it!
Sagegreen August 14, 2011
Really lovely!
Fairmount_market August 14, 2011
Thanks Sagegreen!
gingerroot May 9, 2011
Beautiful and sounds delicious!
Fairmount_market May 9, 2011
Thanks gingerroot!
boulangere May 9, 2011
What a wonderful idea!
Fairmount_market May 9, 2011
Thanks boulangere. I found that it was much lighter than a frittata.