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Cherry Tomato & Olive Clafoutis
A classic Clafoutis is a rustic French dessert made with cherries, but guess what; there’s no rule that says you can’t turn it into something savory as well. I’ll often turn sweet recipes into savory ones because I just have a meat tooth instead of a sweet tooth.
Think of this recipe as a sort of Quiche without the pastry base. What we’re talking about here is a creamy batter, spiked with sharp cheddar, garlic and pepper, poured all over sweet cherry tomatoes and black olives with a hint of herbes de Provence.
Just experiment and find that combination of ingredients that works for you. Replace the cheddar with goat cheese or feta, add some zucchini or artichoke. Replace the olives with mushrooms or even add some bacon.
You’re only limited by your own imagination.
Ingredients:
1 cup all-purpose flour
cherry tomatoes (I used 7 oz, but use as much as you like)
1 1/2 cup milk
1 cup black olives (pit removed)
1 tsp herbes de Provence
4 medium eggs
3 oz sharp cheddar
freshly cracked black pepper
1/2 to 1 tsp salt
1 garlic clove
2 tsp olive oil
Directions:
Cherry tomatoes are great for this; they become even sweeter and break open during baking. Wash and dry them.
Grease a 10 inch pie pan with the 2 tsp olive oil.
Arrange the cherry tomatoes and olives in the pie pan.
Sprinkle the herbes de Provence over them. The herbs will float back up when you pour the batter in.
Combine the eggs and milk in a mixer bowl.
Grate your cheese of choice in there. Season with salt and freshly cracked black pepper to taste.
Add the flour and garlic and mix until it’s a fluffy, lump-free, batter.
Pour the batter over the tomatoes and olives. Those are not lumps you see, it’s the grated cheese. Just sayin’.
See, the herbs will float to the top. Hate to say I told you so. Rearrange the tomatoes and olives while you still can.
Bake the clafoutis in a preheated oven at 350F˚ (175C˚) for 30 to 40 minutes. Until golden brown and puffy.
This clafoutis makes for a really beautiful breakfast. Or serve it with a salad, crusty bread and a glass of wine for a hearty lunch.
Recipe adapted from Seasons Frankrijk.
| Cherry Tomato & Olive Clafoutis | |||||||||
| Ingredients |
cherry tomatoes (I used 7 oz, but use as much as you like) 1 1/2 cup milk 1 cup black olives (pit removed) 1 tsp herbes de Provence 4 medium eggs 3 oz sharp cheddar freshly cracked black pepper 1/2 to 1 tsp salt 1 garlic clove 2 tsp olive oil Optionally: nutmeg Directions |
|
Combine the eggs and milk in a mixer bowl. Grate the cheese in there, add the flour, grated garlic, salt and pepper to taste and mix until it’s a fluffy, lump-free, batter. Pour the batter over the tomatoes and olives. Bake the clafoutis in a preheated oven at 350F˚ (175C˚) for 30 to 40 minutes. Until golden brown and puffy. Meal type: |
breakfast, lunch |
Servings: |
4 |
Copyright: |
© kayotickitchen.com |
|
11 Comments »
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This looks like a great no effort side dish. Or as you say: breakfast! Especially for someone who doesn’t like the same old boring slice of bread in the morning, like me. Will definately try this recipe sometime soon :)
I made my first Clofoutis this summer, I tried it with buttermilk….fail (that’s why I never posted it…tasty but too dense). A savory one is such a great idea, I’ll have to give it another go and this time skip the buttermilk.
I love leftover strawberry clafoutis for breakfast — never thought to make a savory one! You are brilliant as always.
Clafoutis? Was this recipe perhaps inspired by that HEMA blunder last week? :-P
Not even :)
That was the best PR stunt ever, I tell ya!
Hi Kay, If I would like to make this recipe with bananas and strawberries, Must I keep the same amount of the other ingredients? (except the spices, of course!)and how much sugar do you think would be good enough! or another sweet flavor?
Thanks in advance!!
No idea, you might want to google for a specific recipe that uses those ingredients.
Dear Kay, you forgot to tell us how much/many cherry tomatoes to use. Please, be kind and tell us. I am grateful for many tasty and easily prepared dishes and wish you a total and speedy recovery.
Gah. Hate it when that happens. It really doesn’t matter though, you can add as many or as little as you like. I used 7 oz (200gr).
Beautiful as always! Will keep this one in mind for the holidays.
I just bought a red and white polka dot dish like yours in Germany. I will have to make this at some time.