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–+ servings

Tomato & Goat Cheese Clafouti

A savory twist on the traditional dessert clafouti featuring sun ripened tomatoes and creamy goat cheese
Print Recipe
Servings 6

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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