Thursday, June 3, 2010
Clafoutis de Tomate
Good tomatoes are so exciting. You can put them in the simplest dishes and they will give it a certain quelque chose that's hard to explain. As a server, I'm so confused when I clear plates with untouched tomatoes and I always try not to argue with people who try to ask for their food without tomatoes. It baffles me, really.
There's a fruit market on my way home that had a few baskets of these gorgeous tomatoes a few weeks ago and I grabbed a bunch and tried to bike home extra carefully so as not to crush them in my bag. We all made it home safe, and was it ever worth the adventure. I think we put them on a pizza that night and the next morning I thought I'd make a tomato clafoutis, which I traditionally make with cherry or grape tomatoes but this time I just chopped my vine tomatoes and it worked out beautifully.
Feel free to use different cheeses, depending on your mood or fridge and whatever you do, don't forget to butter the dish before you get started!
Recipe: Tomato Clafoutis
2 tsp extra-virgin olive oil
1 pack cherry tomatoes- or 2 medium tomatoes roughly chopped
4 tbsp snipped fresh thyme or rosemary (dry works fine, too)
3/4 cup coarsely grated sharp cheese or crumbled goat's cheese
4 extra large eggs
1/4 cup (75 ml) all-purpose flour
3 tbsp (45 ml) sour cream or good yogurt
1 cup milk
Preheat the oven to 375 F and grease a shallow ovenproof dish such as an enamel cast iron casserole dish or an enamel pie dish. Place tomatoes in the dish spreading them out. Sprinkle with herbs, a dash of salt and some cracked pepper. Add most of your cheese at this point. If it's grated, sprinkle it all over, and if it's small chunks, place them around the tomatoes. Save about a quarter for on top.
Break the eggs into a bowl and whisk with the flour until smooth. Add the sour cream, then gradually whisk in the milk to achieve a thin, smooth batter. Season with salt and pepper to taste.
Pour the batter over the cheese and tomatoes, and sprinkle remaining cheese and an extra grinding of pepper over the top. Bake until it's set, nicely puffed and golden, 30 to 40 minutes. Don't be alarmed if your clafoutis deflates upon cooling, it's supposed to.
Serve with some nice buttered baguette.
Be very careful if you are serving this dish to kids, as cherry tomatoes stay hot inside and can burn their tongues.