This recipe is a take on the Cherry Tomato Clafoutis by Marc Matsumoto (Fresh Tastes blog on pbs.org). I totally understand his curiosity in transforming a sweet into a savory. I'm still working on savory meringues, but that's a toughie since it's the sugar that provides so much of the structure. Anyhoo, being summertime in Wisconsin, tomatoes are in season. The cherry mater plants on our patio are really producing now, and his recipe seemed just the thing.
Adapted from Cherry Tomato Clafoutis, Marc Matsumoto, Fresh Tastes blog on pbs.org
3/4 cup half and half
1 oz flour (I used my own gluten-free flour blend)
1/2 tsp salt
1 Tblsp minced basil (we're growing Boxwood Basil this year; kinda lemon/spicey)
2 cups-ish vegetables (cherry tomatoes from the patio)
1 1/2 oz grated cheese (mixed cheddar/jack, because that's what I have)
1/2 oz parmesan, grated
Butter/grease for the pan (we often save bacon or goose grease to cook with)
- Preheat the oven to 350 deg F. Grease an 8-9 in pie or cake pan.
- Whisk eggs and half and half. Whisk in flour, making sure there are no lumps. Whisk in thyme, salt, and pesto.
- Pour egg mixture into greased pan. Drop in the vegetables. Sprinkle with cheese. Bake for 35-40 minutes (don't overbake or it will be dry; like a roast, pull it out just before it's done, and it will continue cooking while it rests).
- Rest the clafoutis for 10 minutes before slicing.
We had ours for brunch. It shared plates with a Stone Fruit Crisp. But that's another story.