Best Cherry Tomato Clafoutis Recipes

Roasted Cherry Tomato Clafoutis image

Provided by Martha Stewart

Number Of Ingredients 11

1 1/2 pound cherry tomatoes
2 cloves garlic, sliced
2 tablespoons extra-virgin olive oil
2 tablespoons fresh thyme
Fine-grain sea salt and freshly ground black pepper
5 large eggs
1/4 cup cornstarch
3/4 cup unsweetened coconut milk
1 ounce grated Manchego cheese
5 basil leaves, torn into pieces
1 tablespoon chopped fresh parsley

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.

Nutrition Facts : Calories 174 g, Cholesterol 135 g, Fat 13 g, Fiber 2 g, Protein 6 g, SaturatedFat 7 g, Sodium 171 g

Cherry Tomato Clafoutis image

Provided by DailyInspiration

Categories Cheese

Time 1h

Yield 4-6 serving(s)

Number Of Ingredients 8

14 ounces cherry tomatoes
3 tablespoons fresh flat-leaf parsley, chopped (or snipped fresh chives or finely shredded fresh basil)
1 cup gruyere cheese, grated
1/3 cup all-purpose flour
4 large eggs, lightly beaten
3 tablespoons sour cream
1 cup milk
salt and pepper

Steps:

Lightly grease an oval ovenproof dish. Arrange the cherry tomatoes in the dish and sprinkle with the herbs and half the cheese.
Put the flour in a mixing bowl, then slowly add the eggs, whisking until smooth. Whisk in the sour cream; then slowly whisk in the milk to make a thin, smooth batter. Season with salt and pepper.
Gently pour the batter over the tomatoes, then sprinkle the top with the remaining cheese. Bake in a preheated oven at 375 degrees for 40-45 minutes or until set and puffy. Cover top with foil if it browns too much before the batter sets. If serving hot, let the clafoutis cool a few minutes before cutting, or let cool to room temperature.

Nutrition Facts : Calories 296.3, Fat 17.8, SaturatedFat 9.1, Cholesterol 228.9, Sodium 205.6, Carbohydrate 15.6, Fiber 1.6, Sugar 3.3, Protein 18.6