Best Cherry Tomato Clafouti Recipes

Cherry Tomato Clafouti image

Provided by Sassy in da South

Categories < 60 Mins

Time 1h

Yield 4-6 serving(s)

Number Of Ingredients 9

1/2 cup all-purpose flour
1/2 teaspoon baking powder
1/2 teaspoon salt, scant
1/4 teaspoon black pepper
3 large eggs
1 cup milk
2 tablespoons fresh basil, chopped
1/3 cup goat cheese or 1/3 cup feta cheese
18 cherry tomatoes

Steps:

Preheat oven to 425 degrees. Lightly grease a 10-inch tart pan.
In a large mixing bowl, (or the food processor, if you donï¿½t 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.

Nutrition Facts : Calories 181.4, Fat 6.9, SaturatedFat 2.9, Cholesterol 151, Sodium 487.1, Carbohydrate 18.9, Fiber 1.4, Sugar 2.7, Protein 11

Mixed Courgette and Cherry Tomato Clafouti With Cheese image

Provided by French Tart

Time 1h10m

Yield 2-4 serving(s)

Number Of Ingredients 12

1 yellow courgette, sliced
1 green courgette, sliced
100 g cherry tomatoes, halved
2 garlic cloves, crushed
25 g butter (optional)
2 eggs, beaten
3 tablespoons creme fraiche or 3 tablespoons sour cream
100 ml 1% low-fat milk
25 g self raising flour
50 -75 g grated parmesan cheese
salt
fresh ground black pepper

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.