Roasted Cherry Tomato and Goat Cheese Clafoutis

From blog post: Roasted Cherry Tomato and Goat Cheese Clafoutis

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August 18, 2009

A clafoutis is a baked French custard usually studded with cherries and sweetened with sugar; this one is savoury, but resembles the original with cherry tomatoes. Serve it warm or cold, in wedges. It's probably great as a sandwich, tucked between buttered toast.


1 pint cherry or grape tomatoes

2-3 garlic cloves, left whole

canola or olive oil, for cooking

salt and pepper

4 oz. soft goat cheese

2 Tbsp. snipped fresh chives, parsley or basil

3 large eggs

1 cup half & half

3 Tbsp. flour


1Preheat the oven to 400F. Spread the tomatoes and garlic in a single layer on a rimmed baking sheet; drizzle with oil, salt and pepper, roll around to coat and roast for 20-30 minutes, or until the tomatoes start to shrivel and turn golden.

2Scrape into a pie plate or other shallow baking dish that has been sprayed with nonstick spray. Turn the oven down to 350F. Crumble over the goat cheese and sprinkle with chives.

3In a medium bowl, whisk together the eggs, cream and flour; pour over the tomatoes and cheese. Bake for 20-25 minutes, until puffed and pale golden.

4 Serve immediately, wait until it cools to room temperature, or chill and serve cold.