Savory and Creamy, Tomato & Goat Cheese Clafouti
Tomato and Goat Cheese Clafoutis is a delightful dish that captures late summer’s essence with vibrant flavors and comforting texture. This savory twist on a French dessert pairs ripe tomatoes’ sweetness with the creamy, tangy richness of goat cheese, all in a silky custard. The result is a sophisticated yet approachable flavor balance.
Serve warm or at room temperature, perfect for a casual dinner or a light luncheon. Pair with a green salad and crisp white wine to celebrate seasonal produce. This clafoutis is more than a meal; it’s a tribute to the peak of summer’s bounty.
Tomato & Goat Cheese Clafouti
A savory twist on the traditional dessert clafouti featuring sun ripened tomatoes and creamy goat cheese
Ingredients
- The tomatoes olives and goat cheese all come together in harmony when baked with the eggy custard. Don’t forget to top with fresh basil at the end.
- 1 pound mixed cherry and plum tomatoes halved or quartered, depending on size
- 1½ tablespoons extra-virgin olive oil
- Sea salt flakes and freshly ground pepper
- 4 large eggs plus 2 large egg yolks
- ⅓ cup all-purpose flour
- Scant 1 cup whole milk
- 1¼ cups heavy cream
- ½ cup finely grated Parmesan cheese
- 1 garlic clove finely grated
- 7 ounces soft goat cheese crumbled
- 2 tablespoons chopped pitted black olives
- ⅓ cup basil leaves torn
Instructions
- Preheat oven to 400 degrees.
- Place tomatoes into a gratin dish with the olive oil and season them. Turn them over so the surfaces are all coated in oil.
- Roast for 20 to 30 minutes or until the tomatoes are soft and slightly shrunken. Take out of the oven and leave to sit on a work surface.
- Reduce the oven temperature to 375 degrees.
- Place the eggs, egg yolks, flour, milk and cream into a food processor, season well and give it a whiz. Stir in the Parmesan and garlic.
- Scatter the olives over the tomatoes and crumble on goat cheese.
- Pour the batter over the tomatoes, olives and cheese. Bake for 30 minutes until the custard is puffed, golden and just set in the middle.
- Leave it for 5 minutes to settle. It will sink a little. Scatter over the basil and serve.
- Serves 6.
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