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Vegetarian, Classics and bistro fare

Cherry tomato clafoutis with green salad

Cherry tomato clafoutis is a savory French summer dish for 4 people, ready in 50 minutes, very easy to make, for about €1.70 per serving. Its success depends on using dry, pricked cherry tomatoes so the egg and basil batter stays soft instead of watery. Served warm with a green salad, it makes a light, fuss free dinner.

Cherry tomatoes are at their peak right now, so let's turn them into a soft, basil scented clafoutis, best enjoyed warm.

Cherry tomato clafoutis with green salad
Total time
50 min
Difficulty
Very easy
Cost per person
€1.70
Calories per person
420 kcalcalculated by Kiloach, your weight coach
Season
Summer
The kids
They generally like it

In summer, cherry tomatoes overflow at the market and this savory clafoutis puts them to good use. The egg, milk and cream batter turns soft and custardy around the tomatoes, which burst slightly as they bake and release their sweet juice into the chopped basil. Melted emmental adds the comforting touch without covering up the vegetables.

This is the kind of dish that saves a weeknight when you don't want to plan hours ahead, and kids tend to like its texture somewhere between a flan and a cake. Served warm with a crisp salad, it works just as well for a simple family dinner as for a light meal with friends on a summer Sunday evening.

The ingredients

4 people

Fruits and vegetables

  • Cherry tomatoes 500 g
  • Basil 6 sprigs
  • Green salad 1

Dairy

  • Eggs 4
  • Milk 25 cl
  • Heavy cream 10 cl
  • Shredded emmental 80 g

Pantry

  • Flouroften in the pantry 80 g
  • Olive oiloften in the pantry 2 tbsp
  • Cider vinegaroften in the pantry 1 tbsp
  • Saltoften in the pantry 1 pinch
  • Pepperoften in the pantry 1 pinch

Allergens Gluten, Lactose, Eggs

The step by step recipe

  1. Wash the cherry tomatoes, pat them dry and arrange them in an oiled baking dish.

    Well dried tomatoes keep the batter from getting soggy.

  2. In a mixing bowl, whisk the flour with the eggs, then gradually add the milk and cream.

    Whisk the eggs and flour together first to avoid lumps.

  3. Add half the emmental, the chopped basil, salt and pepper.

    Keep a few whole basil leaves aside for garnish.

  4. Pour the batter over the tomatoes, sprinkle with the remaining emmental and bake at 180°C. 35 min

    The clafoutis should be puffed and golden, it settles a bit as it cools.

  5. Season the salad and serve the clafoutis warm, cut into slices.

    It comes out of the dish more easily after resting ten minutes.

Our tips to get it right

  • Choose firm cherry tomatoes of similar size, they cook evenly and hold their shape nicely in the dish.
  • Don't overcrowd the dish with tomatoes, they should stay in a single layer so the batter cooks evenly around them.
  • If you use a glass dish, check for doneness at 30 minutes, it sometimes conducts heat faster than a ceramic one.

The variations

  • Swap the emmental for crumbled fresh goat cheese for a tangier touch that pairs well with basil.
  • Add diced raw zucchini alongside the tomatoes for an even more summery version with extra vegetables.
  • For kids in a hurry, halve the cherry tomatoes before baking, the clafoutis cooks a bit faster and cuts into smaller pieces more easily.

What to serve it with

  • Crisp green salad
  • Thin slices of cured ham
  • Glass of chilled rosé

Storage

The clafoutis keeps for 2 days in the fridge in a sealed container. It doesn't freeze well since the batter loses its soft texture. Reheat it for a few minutes in the oven or eat it cold for a picnic.

Questions about this dish

Can you make the clafoutis ahead of time?

Yes, you can prepare it in the morning and reheat it gently in the oven before serving. It's also great eaten cold, which makes it handy for a picnic.

Can regular tomatoes replace cherry tomatoes?

Yes, cut 4 or 5 medium tomatoes into wedges and drain them a few minutes on paper towels. They release more juice than cherry tomatoes, so this draining step keeps the batter from turning watery.

Why prick the cherry tomatoes before baking?

Pricking each tomato with the tip of a knife keeps it from bursting under steam pressure. It also limits juice splatter that would make the batter around it soggy.

Is this clafoutis good for kids?

Yes, its soft texture somewhere between a flan and a cake is usually popular with kids. You can halve the cherry tomatoes before baking for pieces that are easier for little hands to eat.

How long does it take to make a cherry tomato clafoutis with green salad?

Count 50 min in total, prep and cooking included. The recipe is rated “very easy”.

How many calories are in a cherry tomato clafoutis with green salad?

About 420 kcal per serving, for a recipe meant for 4 people. Calories are calculated by Kiloach, your weight coach, the app that partners with Mon Chou.

How much does a cherry tomato clafoutis with green salad cost?

About €1.70 per serving, or €6.80 for 4 people, based on average supermarket prices.

What allergens does this recipe contain?

This recipe contains gluten, lactose, eggs. Always check the labels of the products you buy.

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