I've made clafoutis with different fruits over the years but never made a savory one. The tomatoes get sweet and a little sticky when they're roasted, and the custard is light and fluffy with pops of tomato and caramelized onion flavor. This makes a delicious side dish or a vegetarian main dish with a salad. —Leith Devine
sweet onions, sliced thinly
butter or olive oil
1 1/2 cups
garlic cloves, crushed
fresh thyme leaves
parmesan cheese, finely grated
fresh basil, finely chopped
gruyere cheese, grated
In This Recipe
Melt butter in a frying pan and add onions. On low to medium heat, cook onions until browned and caramelized, approximately 20-30 minutes.
Preheat oven to 375 degrees. In a deep pie plate or casserole pan, put the tomatoes on the bottom. Add olive oil, crushed garlic, thyme, sugar, salt, and pepper. Stir to combine.
Bake until the tomatoes begin to split open. Remove and cool slightly.
Put the eggs, heavy cream, milk, and sour cream in a mixing bowl. Whip with a whisk until light and fluffy.
Add flour, baking powder, parmesan cheese, salt, and pepper and beat until combined.
Stir in the chopped basil. Pour gently over tomato mixture.
Sprinkle with gruyere cheese.
Bake at 375 degrees for 35 - 40 minutes or until a knife in the middle comes out cleanly. Clafoutis will be very puffy.
Remove from the oven and serve immediately. Sprinkle with extra parmesan cheese if desired.