StartersDifficulty: easy
Clafoutis de Tomates Cerises
The French cherry custard gone savory: cherry tomatoes baked into a fluted egg batter.
15
Prep Time
35
Cook Time
6
Servings
Ingredients
Instructions
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1Preheat the oven to 190°C and butter a fluted baking dish.
2Whisk the eggs with the milk and flour into a smooth batter.
3Stir in the cheese, herbs, salt and pepper.
4Scatter the tomatoes unevenly in the dish — more crowded on one side than the other.
5Pour the batter around them (not over) so some tomatoes stay proud.
6Bake 30-35 minutes until puffed and golden with a wobble in the center.
7Rest 10 minutes — it deflates slightly and firms up. Serve warm.
Chef's Tip
- Pouring the batter around (not over) the tomatoes keeps their tops roasted instead of buried.
More tips ↓Show less ↑
- The center wobble is the doneness test: fully set means overbaked and rubbery.
- The 10-minute rest is when the clafoutis settles into its custard texture.
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