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.
You can make the clafoutis in small, individual gratin dishes, simply adjust the baking time, but this is a recipe for one large 9 inch pie plate.
Cherry Tomato and Basil Clafoutis
adapted from Vital Vegetables
1 pound cherry tomatoes
4 eggs
2 tablespoons flour
3/4 cup creme fraiche, sour cream, or plain yogurt
4 tablespoons milk
handful of roughly torn, fresh basil
1/2 cup parmesan cheese, grated
salt and pepper
Preheat oven to 375 degrees. Lightly grease a 9 inch pie plate with butter. Beat the eggs in a large bowl, then beat in the flour. Add the yogurt and milk, beating until smooth. Stir in the basil and all but 2 tablespoons of the parmesan cheese.
Spread the tomatoes, evenly over the bottom of the pie plate. Pour the batter over the tomatoes and sprinkle with the remaining cheese. Season with salt and pepper.
Bake for 30-35 minutes, until top is golden brown, and tomato juices are bubbling. Remove from the oven and allow to cool for 10 minutes before serving.
