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.