Saturday, September 28, 2013

Tomato Clafoutis

You know there's too much on your plate when green tomatoes, meant for relish, turn bright red on the pantry shelf while waiting to be used. While there'll be no chow-chow this year, there is an upside to all of this. Those no longer green tomatoes will give me an opportunity to share an old recipe with you. It was developed by Patricia Wells and while it's called a clafoutis, I honestly think it's texture is more like that of a frittata. I'll leave final judgment to those of you who experiment with the recipe. Whatever you chose to call it, rest assured that it's a nice entree for lunch or a light supper. The dish is far more attractive when it's made with uniformly sized Roma tomatoes. Unfortunately, I had to use those pesky no longer green tomatoes to make mine. This is more time consuming than most custard dishes. The tomatoes must be skinned before they are cored and seeded. They are then cut, salted and left to drain on paper toweling for at least 30 minutes to rid them of moisture. Too much juice can spoil the custard, so don't rush this step. I actually let mine drain for about 1 hour before proceeding with the recipe. Once the tomatoes are done, the remainder of the recipe is child's play. I hope you'll give it a try. Here's how it's made.

Tomato Clafoutis...from the kitchen of One Perfect Bite courtesy of Patricia Wells


2 pounds Roma tomatoes, peeled, cored, quartered, seeded and juiced


2 whole eggs + 2 additional egg yolks

1/3 cup heavy cream

1/2 cup grated Parmesan cheese

2 teaspoons fresh thyme


1) Preheat oven to 375 degrees F. Grease 10-inch round baking dish. Set aside.

2) Salt tomatoes and drain on several thicknesses of paper toweling for 30 to 60 minutes.

3) Place eggs, cream, half of Parmesan cheese and half of thyme in in a small bowl. Whisk to

combine. Adjust salt and pepper to taste.

4) Layer tomatoes on bottom of baking dish. Pour batter over tomatoes. Sprinkle with remainder of cheese and thyme.

5) Bake until batter is set, about 30 minutes. Serve warm or at room temperature. Yield: 6 to 8 servings.

You might also enjoy these recipes:

Tomato, Zucchini and Goat Cheese Clafoutis - What's for Lunch Honey

Eggplant Clafoutis - Eating Club Vancouver

Rose Murray's Roasted Tomato Clafoutis - More Than Burnt Toast

Bistro Artichoke Clafoutis - Sippity Sup

Romanesco Claufoutis with Soy Ricotta - Vegalicious

David Boulud's Asparagus Clafoutis - La Belle Cuisine

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