Cherry Tomato Clafouti Recipes

ROASTED CHERRY TOMATO CLAFOUTIS

Steps:

• Heat oven to 400 degrees. On a rimmed baking sheet, toss tomatoes and garlic with oil and thyme and season with salt and pepper. Roast until caramelized, about 30 minutes, then transfer tomatoes and juices to a straight-sided 9-inch-round (2-inch-deep) baking dish and let cool slightly. Decrease oven temperature to 350 degrees.
• In a medium bowl, whisk together eggs, cornstarch, coconut milk, cheese, 1/2 teaspoon salt, and herbs, then pour mixture over tomatoes.
• Bake until top is golden brown and edges are puffed, 35 to 40 minutes. Serve warm or at room temperature.

CHEF JOHN'S CHERRY CLAFOUTI

Steps:

• Preheat oven to 350 degrees F (175 degrees C). Butter 2-quart baking dish.
• Place flour, 1/3 cup sugar, salt, and milk in mixing bowl. Whisk thoroughly to blend and break up any lumps. Whisk in eggs and vanilla until well blended. Ladle about half of the custard into the prepared baking dish.
• Bake in preheated oven until set, about 12 minutes. Remove from oven. Distribute cherries evenly on top of the set custard. Sprinkle with 1/3 cup sugar. Ladle in the rest of the custard; avoid rearranging the cherries.
• Bake until puffed and browned, about 45 minutes. Cool to just warm. Serve warm.

CHERRY CLAFOUTI

Steps:

• Preheat the oven to 325 degrees F (165 degrees C). Grease a 10 inch tart pan, or a similar sized baking dish.
• Spread out the cherries in the bottom of the prepared pan, and set aside. In a small bowl, whisk together the flour, salt and sugar. In a medium bowl, whisk together the egg whites, milk and cream. Stir in the kirsch and vanilla bean. Gradually whisk in the flour mixture until smooth. Remove the vanilla bean from the batter, and pour it over the cherries.
• Bake for 45 minutes in the preheated oven, or until puffed and browned. Let cool until the top sinks in slightly. Dust with confectioners' sugar before serving.

CHERRY TOMATO CLAFOUTI

Steps:

• Preheat oven to 425 degrees. Lightly grease a 10-inch tart pan.
• In a large mixing bowl, (or the food processor, if you don�t want to work by hand) whisk together flour, baking powder, salt, pepper, eggs, and milk until mixture is very smooth. Stir in basil and cheese.
• Arrange cherry tomatoes over the bottom of the tart dish and pour custard mixture over and around them. Garnish with a few whole basil leaves, if desired.
• Bake for 15 minutes at 425 degrees. Turn oven down to 350 degrees and bake an additional 25-30 minutes, until clafoutis is lightly browned and a tester (sharp knife) inserted into the center comes out clean.
• Let stand for 15 minutes before serving.

CHERRY CLAFOUTI

Steps:

• Preheat the oven to 350 degrees.
• Evenly coat a glass or porcelain 10-inch pie pan with one tablespoon of butter. Melt the remaining butter in a saucepan and reserve.
• In a medium-sized bowl, beat the eggs with the sugar until the mixture is thickened and a light lemon color. Add the butter, flour and vanilla and beat until thoroughly blended. Set aside for 15 minutes.
• Place the cherries over the bottom of the buttered pan. Pour the batter evenly over the cherries and bake for 40 minutes or until golden and puffy. Serve warm with the lightly whipped cream.

MIXED COURGETTE AND CHERRY TOMATO CLAFOUTI WITH CHEESE

Steps:

• Pre-heat oven to 200°C or 400°F.
• Wash and wipe the courgettes - cut into medium sized slices, about half a centimeter or 1/4".
• Cut the cherry tomatoes into half - if they are very small, leave them whole.
• Cut up the butter into small pieces and scatter over the base of the baking dish.(if you are watching your fat content - you can leave the butter out.).
• Add the crushed garlic; scatter over the top of the butter.
• Arrange the courgettes and cherry tomatoes in an attractive pattern, trying to keep the colours separate!
• Add the creme fraiche & milk to the beaten eggs; mix well.
• Sift the self raising flour into the egg mixture; stir in well.
• Add half of the parmesan cheese, salt and freshly ground black pepper; mix well.
• Pour over the top of the vegetables, making sure all the spaces are filled in with the custard/batter mix.
• Scatter the remaining parmesan cheese on top.
• Cook in a pre-heated oven for between 45 - 60 minutes, or until the clafouti has risen, is firm to the touch and it is golden brown on top.
• Serve as a vegetable accompaniment, for 4 people or with salad and crusty bread as a light lunch, for 2 people.
• Individual ones would make an attractive starter - adjust the cooking time down by about 10 minutes; serve in individual baking dish with a side salad.