It's Summer!

Okay, so I know that we are months away from those warm summer nights, but what is a girl to do when flipping through her latest cookbook, spotting a recipe just so deliciously bourgie that she can't not make it?Brimming with plump cherry tomatoes (hothouse grown of course) and loosley torn bits of fresh basil, this Cherry Tomato and Basil Clafoutis was the perfect solution to those winter blahs.

Everyone loves a good clafoutis, that delicately sweetened fruit and egg custard. They are the perfect thing to eat on a Sunday morning, still warm from the oven, and bursting with ripe fruit flavor. But how are they when made as a savory lunchtime meal, and not neccesarily bursting with juiciness but rather sighing with almost-sweetness? Well, despite being out-of-season, I must say this clafoutis was still a wonderful treat.

The heat from the baking process caused the cherry tomatoes to swell and burst, emitting an intense juiciness. The skin of the fruit bubbled and blistered, making the clafoutis look as if it were simply overflowing with flavor. And then there was the custard, that was really more like a quiche filling, flavored with yogurt, then seasoned with fresh basil and parmesan cheese, softly set, which made the entire house smell of a summer holiday.

If you would like this taste of summer any time of year, the recipe for Cherry Tomato and Basil Clafoutis is on the Daily Specials page.