Father's Day

Cherry Tomato Clafoutis

August 19, 2009
0 Ratings
  • Serves 4 for lunch
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

What You'll Need
  • 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.
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  • BlueKaleRoad
  • boulangere
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    The Weary Epicurean
  • judy

5 Reviews

judy May 13, 2017
I was thinking the same about the tomatoes as PJ. I would cut in half and load the bottom....other than that. Looks delish>
PJ August 21, 2013
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.
BlueKaleRoad July 25, 2011
Now that some cherry tomatoes are ripening, I can't wait to make this clafoutis!
boulangere March 9, 2011
You had me from BLT Panzanella, Meredith Shanley, but this is the proverbial icing. What a wonderful idea. When summer gets here. When.
The W. September 9, 2009
I like it. That ain't no chiff in the picture . . . but I like it.