This savoury tomato and cheese clafoutis is as light as air and full of aromatic rosemary and basil, juicy tomatoes and a rich flavoursome mix of cheeses. Oh yes, lots of cheese. What can be better as comfort food at any time of year.
Don’t just think of comfort food as hearty warming bowls of soup in the winter months. To me, cheese is comfort food and this delightful cheesy and herb flavoured cherry tomato and cheese clafoutis is like a culinary hug from a long lost friend.
The mind automatically flies to France and the sweet traditional dessert of cherry clafoutis. However, there is nothing to say that you can’t use the same idea of a batter surrounding fruit for something savoury instead.
Maybe this is a sort of super-light pancake or even a type of omelette. I like to think of it as a savoury clafoutis.
I’ve used three different types of cheese in my recipe, feta, parmesan and goat’s cheese. The flavours all work really well together and give this simple dish more depth than it would have if you just went with one type of cheese. I mean, let’s be honest here, you really cannot have too much cheese.
Cherry tomatoes are best for this but if you don’t have any just slice up a few normal-sized tomatoes instead.
There aren’t many other ingredients, just eggs, milk, cornflour, some chopped fresh rosemary and basil (love that combination of herby flavours it really makes tomatoes sing), salt and pepper and a little olive oil to grease your oven proof baking dish.
How to make this cheese clafoutis
I like to use a dish I can bring to the table for this recipe. I always feel it looks so comforting and homely bringing the actual dish the meal is cooked in right to the table.
Plus if you are just having this yourself you can save on washing up and eat it straight from the oven, yum!
All you have to do to make this is simply set out the cherry tomatoes in your oven-proof dish. Whisk up all the other ingredients and pour over.
Then bake in the oven.
This recipe for tomato and cheese clafoutis serves one person for a good meal but with a big salad on the side and maybe a baked potato would stretch to two folks for a great lunch or supper dish.
Looking for other easy eggy recipes? Then check these out before you go;
Kale and spinach souffle omelette
Greek-style wild greens with eggs
Frittata with mint spinach and feta
Spinach and feta chickpea pancakes
Sage and goat’s cheese frittata
Huevas Rancheros (Spanish eggs)
Finally, if you do try this recipe don’t forget to leave a comment/star rating below as I just love to hear from readers. Want more Larder Love? Then follow me on Instagram, Facebook, Pinterest and Twitter and sign up for my newsletter too of course.
Tomato and cheese clafoutis
- 100 g cherry tomatoes I used 9 cherry tomatoes
- 2 eggs
- 50 g feta or parmesan or goats vheese
- 2 tbsp milk
- 1 tbsp cornflour
- 1 tsp rosemary plus fresh basil chopped
- 1 tsp olive oil to grease the baking dish
- Preheat oven to 180C
- Place the tomatoes in oven proof dish
- Whisk the eggs with all the other ingredients
- Pour over tomatoes
- Bake in oven for 40 minutes
- Serve with a green salad
Do you know if any other flours other than corn flour can be substituted?
Karon Grieve says
I just used cornflour
Vanessa A says
Dinner tonight, loved it! Intrigued by the idea, the small amount of cornmeal added a great structure, was very different than just eating eggs/quiche, etc.
Karon Grieve says
So glad you liked this recipe so much, it’s a bit different and one of my favourites.