Clafoutis Time: Cherry Tomato & Corn
You know I love cherry clafoutis (pronounced "Kla-foo-TEE"), a rustic eggy pudding from the Limousin region of France. It's one of my favorite easy desserts during cherry season.
Well, to change it up a bit, I decided to make a savory clafoutis with my garden fresh cherry tomatoes, since they are so sweet and gorgeous right now.
I have so many cherry tomatoes at the moment, so please excuse me if I seem obsessed with finding good ways to use them in recipes! (they're sweet like candy).
I added some fresh basil and cheese along with sweet Jersey corn, and lunch was served.
I made my original clafoutis batter, but only added a tbsp of sugar to the mixture.
If you can't find fresh corn, then just use defrosted frozen kernels.
Summer Clafoutis w/ Cherry Tomatoes & Corn:
1 cup of flour
3 eggs
1 cup milk
1 tsp salt
1 Tbsp sugar
freshly ground black pepper
butter for greasing the pan
15 cherry tomatoes
1 cup of fresh corn kernels, toasted
1/2 cup of Parmigiano Reggiano cheese (goat cheese would be nice too)
handful of fresh basil, chopped
Grease a 9" pie plate, or 9" cast iron skillet with butter.
Toast the corn by cooking it in a heavy skillet with oil for about 10 minutes, until it starts to pop and get a nice char.
Scatter the cherry tomatoes over the bottom of the pan.
Preheat oven to 350F.
Mix flour, eggs, milk, salt and pepper in a bowl.
Add the corn, cheese and basil and pour batter over the tomatoes in the pan.
If your tomatoes are too big for a mouthful, then cut them in half, otherwise leave them whole.
Bake 40-45 minutes until puffed and golden.
Let rest 15 minutes before serving, so you don't burn your mouth biting into a hot whole cherry tomato!
I drizzled with magic balsamic syrup for an extra kick.
Enjoy!
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happy weekend
3/4 cup rolled oats (old fashioned oatmeal)
3 large eggs
3/4 cup cottage cheese
1 teaspoon baking powder
1/4 cup milk
1 teaspoon buttermilk blend (optional)
salt and freshly ground black pepper to taste
1 1/2 to 2 cups fresh Cherry Tomatoes sliced in half
1/2 cup of Parmigiano Reggiano cheese
handful of fresh basil, chopped
1/2 cup fresh (wet pack) mozzarella (cubed)
Preheat oven to 350 degrees F.
In a blender or food processor, mix rolled oats, eggs, cottage cheese, baking powder, milk and optional buttermilk blend until liquefied. See Cook's Notes.
Allow to rest at least 5 minutes.
Liberally sprinkle the remaining ingredients into a greased cast iron skillet, 9" pie plate or 8 X 8 baking dish. Reserve 3 Tbsp Parmesan.
Pour batter mixture around other ingredients.
Sprinkle reserved Parmesan over the top.
Bake in the center of the oven for about 35 minutes, until visible batter becomes golden brown and crisp with puffy edges.
The buttermilk blend is a powdered buttermilk that offers a tiny bit of tang and a little "lift" to the batter. It is completely optional.
Love your bistro plates too.
LL