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.