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Author Notes: 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
- 2 sweet onions, sliced thinly
- 1 tablespoon butter or olive oil
- 1 1/2 cups cherry tomatoes
- 1 tablespoon olive oil
- 2 garlic cloves, crushed
- 3 tablespoons fresh thyme leaves
- 1 teaspoon sugar
- 1 teaspoon salt
- 1/2 teaspoon white pepper
- 4 eggs
- 1/2 cup heavy cream
- 3/4 cup milk
- 2 tablespoons sour cream
- 1/2 cup parmesan cheese, finely grated
- 1/4 cup flour
- 1/2 teaspoon baking powder
- 2 teaspoons salt
- 1 teaspoon white pepper
- 1/2 bunch fresh basil, finely chopped
- 1/2 cup gruyere cheese, grated
- 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.
- This recipe was entered in the contest for Your Best Fresh Tomato Showstopper