Cherry tomato clafoutis (kla-FOO-tee) – with or without a Thermomix
5 minutes of your time is all this recipe will take.
A clafouti (pronounced kla-FOO-tee) is traditionally a rustic French dessert. It consists of fruits baked in a custard-like batter similar to pancake batter. It’s simply delicious and I will add a traditional clafouti recipe on here soon.
In the meantime, here’s a savoury version which a welcome change to quiches and tarts we very often eat. Served with a simple green salad, it makes a great meal for family or friends. Very easy and very elegant.
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Can be frozen
For gluten free, replace plain flour by buckwheat.
Active time: 5 minutes – Total time: 45 minutes – cost £3.24
- 20 fresh basil leaves – £0.70
- 30 cherry tomatoes – £1.60
- 150g milk – £0.06
- 150g creme fraiche – £0.17
- 3 eggs – £0.41
- 60g self raising flour – £0.05
- 50g grated parmesan – £0.25
- Salt & pepper
- Preheat your oven to 200C.
- Lightly grease a 20cm oven proof dish. Place 30 cherry tomatoes in the dish.
- Add 20 basil leaves to the mixing bowl. Mix for 5 seconds / speed 8. Scrape down the sides.
- Add 150g milk, 150g creme fraiche, 3 eggs, 60g self raising flour, 50g grated parmesan and salt & pepper to the bowl. Mix for 10 seconds / speed 5.
- Pour over the tomatoes.
- Bake for 30 to 40 minutes.
I sometimes add 100g goats cheese, mozzarella or feta cheese or some bacon lardons, a spoonful of mustard, a couple of spoons of pesto, a handful of black olives – the possibilities are endless.
Best served still warm.
Delicious. Bon appetit x