3 hours ago
Friday, July 20, 2012
You know I love cherry clafoutis (pronounced "Kla-foo-TEE"), a rustic eggy pudding from the Limousin region of France. It's one of my favorite easy desserts during cherry season.
Well, to change it up a bit, I decided to make a savory clafoutis with my garden fresh cherry tomatoes, since they are so sweet and gorgeous right now.
I have so many cherry tomatoes at the moment, so please excuse me if I seem obsessed with finding good ways to use them in recipes! (they're sweet like candy).
I added some fresh basil and cheese along with sweet Jersey corn, and lunch was served.
I made my original clafoutis batter, but only added a tbsp of sugar to the mixture.
If you can't find fresh corn, then just use defrosted frozen kernels.
Summer Clafoutis w/ Cherry Tomatoes & Corn:
1 cup of flour
1 cup milk
1 tsp salt
1 Tbsp sugar
freshly ground black pepper
butter for greasing the pan
15 cherry tomatoes
1 cup of fresh corn kernels, toasted
1/2 cup of Parmigiano Reggiano cheese (goat cheese would be nice too)
handful of fresh basil, chopped
Grease a 9" pie plate, or 9" cast iron skillet with butter.
Toast the corn by cooking it in a heavy skillet with oil for about 10 minutes, until it starts to pop and get a nice char.
Scatter the cherry tomatoes over the bottom of the pan.
Preheat oven to 350F.
Mix flour, eggs, milk, salt and pepper in a bowl.
Add the corn, cheese and basil and pour batter over the tomatoes in the pan.
If your tomatoes are too big for a mouthful, then cut them in half, otherwise leave them whole.
Bake 40-45 minutes until puffed and golden.
Let rest 15 minutes before serving, so you don't burn your mouth biting into a hot whole cherry tomato!
I drizzled with magic balsamic syrup for an extra kick.