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
Ingredients
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2
sweet onions, sliced thinly
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1 tablespoon
butter or olive oil
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1 1/2 cups
cherry tomatoes
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1 tablespoon
olive oil
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2
garlic cloves, crushed
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3 tablespoons
fresh thyme leaves
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1 teaspoon
sugar
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1 teaspoon
salt
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1/2 teaspoon
white pepper
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4
eggs
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1/2 cup
heavy cream
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3/4 cup
milk
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2 tablespoons
sour cream
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1/2 cup
parmesan cheese, finely grated
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1/4 cup
flour
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1/2 teaspoon
baking powder
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2 teaspoons
salt
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1 teaspoon
white pepper
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1/2 bunch
fresh basil, finely chopped
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1/2 cup
gruyere cheese, grated
Directions
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Melt butter in a frying pan and add onions. On low to medium heat, cook onions until browned and caramelized, approximately 20-30 minutes.
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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.
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Bake until the tomatoes begin to split open. Remove and cool slightly.
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Put the eggs, heavy cream, milk, and sour cream in a mixing bowl. Whip with a whisk until light and fluffy.
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Add flour, baking powder, parmesan cheese, salt, and pepper and beat until combined.
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Stir in the chopped basil. Pour gently over tomato mixture.
Sprinkle with gruyere cheese.
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Bake at 375 degrees for 35 - 40 minutes or until a knife in the middle comes out cleanly. Clafoutis will be very puffy.
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Remove from the oven and serve immediately. Sprinkle with extra parmesan cheese if desired.
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