Thursday, September 23, 2010
Tomato Clafoutis
From the kitchen of One Perfect Bite...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
Ingredients:
2 pounds Roma tomatoes, peeled, cored, quartered, seeded and juiced
Salt
2 whole eggs + 2 additional egg yolks
1/3 cup heavy cream
1/2 cup grated Parmesan cheese
2 teaspoons fresh thyme
Directions:
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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66 comments :
So pretty and delish. I'm craving tomato all of a sudden...
Lovely dish Mary. It does read similar to a frittata, but I'm thinking creamier?
xoxo Pattie
Mary I've never seen a savoury clafoutis! This looks truly wonderful, and little bit rustic too...so it ticks all my boxes :)
Mary, I've never eaten a savory clafoutis!?! What's the matter with me? This looks like a perfect dish to serve at any meal--love it!
Very very beautifully done..can almost taste the herbs and the juiciness of the tomatoes..gorgeous picture !
US Masala
I just made a very similar dish for dinner tonight, except I used fresh basil and of course, Cajun spices and poured it into a pie crust! Love your version, and such a lovely photo, too!
Oh yum - this is perfect for the bumper crop of tomatoes I have! Thank you!
What exactly is clafoutis, anyway? I like saying the name, but I don't have a clue, is there something that defines it? This does look beautiful, though, not at all like the silly sounding name.
I really love savory clafoutis, it is so good. The tomato one is my favorite!
Whatever you call it, it looks wonderful! I never tire of tomatoes- thanks!
Oh Mary Sweetie...
What a beautiful share this evening. I love tomatoes in everything and on everything, so this one is really speaking to me. I thank you for the share.
Looks delish, and I think I can smell the heavenly dish clear out here in Phoenix.
Have a gorgeous day sweetie. Many hugs and SO much love, Sherry
Wow love anything with tomatoes.
Thank you Mary.
Regards.
your savoury clafoutis looks so yummy!a very good ideea!
I love anything that involves tomatoes and so, to be honest, I'll take it no matter what it's called!
It looks delicious, but I'd try it for the name alone - it's musical!
My first clafoutis was cherry but I've branched out and will continue to do so with this recipe because it sounds delicious. My favorite farmer at Saturday's market has a different Roma tomato this year--when ripe, it's a lovely green/red combination. I think it would make a very attractive dish.
Best,
Bonnie
I have never made a clafoutis before...and I know that I need to! This would be a great way to celebrate the end of summer...I need to be brave and give it a try!
such a simple recipe- and wow, a gorgeous shot you have there!
Oh, that looks so good! I'll be making this one this weekend...thanks for the recipe!
What a great idea to serve it in a savoury way!
I havn't the faintest clue how clafoutis taste like, I have seen sweet ones and now I have seen savory ones...mmmm...both versions looks good though.
Sounds like it would be great with a simple salad on the side. The colors make it really appetizing!
I would say it is something in between a frittata and a clafoutis but it sure looks colorful and tasty.
This is the first time I'm seeing something like this...I love the butt of the tomatoes just peeking out like that! So adorable, so pretty, so tempting to dig in!
Lovely dish, Mary. Looks absolutely delicious :-)
A lovely clafoutis!! I haven't yet come across a savory one!
Pretty and so cool that you made a savory clafoutis!
So appertizing... would definitely give it a try, thanks for sharing!
Sawadee from bangkok,
Kris
Beautiful looking clafoutis, had cerise clafoutis but never with tomatoes.
I would never have thought of doing clafoutis with tomatoes. What a good idea. Diane
What a beautiful dish! The colors and flavors makes this look sooooooo appetizing! Yum!
Mary...whether it's called a clafouti or a frittata (looks like it to me too)...the outcome looks delicious ;o) Love the dish you made it in also...very nice, rustic presentation.
Ciao for now,
Claudia
This is such a beauty! Savoury kind of clafoutis. I think it would be great to have this with some brioches. Yumm.... Salivating! Thank you and hope you're enjoying your day.
Blessings, Kristy
wow so beautiful yet so easy...
Sounds FAAAAABULOUS! Can't wait for 'real' tomatoes - they're not in season in my part of Australia yet - and there's no point in making this dish with sub-standard ones ...
Just catching up after being gone for a week, but this dish looks outstanding as do the ones below that I missed.
You have an uncanny way of posting things that require ingredients I have on hand and need to use! I am sitting here looking at a bowl full of roma tomatoes!
BTW-I made her simple corn soup you posted last week or so and it was wonderful! I had some amazing, fresh corn on hand! Thanks Mary!
Great idea for tomatoes--why not in clafoutis? I am wondering if it would be good to roast the roma slices, then slip off their skins, and deseed. The juices would cook off, or concentrate in roasting.
this dish is pretty, bet is delicious too.
If I can judge by ingredients only, it does sound more like a frittata than clafoutis, but its irresistible just the same. I love these simple dishes.
Have a nice day
Best intro sentence I've read in ages! Cheers~
Oh Mary! This looks divine. I'm going to have to make this soon...and I'm not going to wait for company either. Just for me.
Oh! Wow clafoutis with tomatoes is really very innovative.
Regardless of what it was called, this would be a hit in my house.
Very beautiful and you've done it perfectly, looks yum..
I am sure this tastes better than frittata!
What a beautiful dish (sight-wise and taste-wise, I'm sure). This is something we would really enjoy at our house. I wonder if it could be made with tomatillos?
Mary: My sister has the tea set--in her china cupboard! = )
Looks and sounds great! i have those pesky tomatoes also. ( Just think, we will be complaining all winter and spring about having no fresh ones)
This just looks fabulous! Thanks for sharing such a great idea, Mary.
Mary, what a beautiful, yet simple dish! I bet this would be delightful with a big side salad and a good glass of red wine :o)
I just love this recipe - thank you, Patricia Wells!
A savory French clafoutis. Sounds perfect and worth the time waiting on the tomatoes to drain thoroughly.
Sam
This clafoutis looks and sounds delicious! I love the idea of tomatoes and eggs, maybe because I am not that crazy about eggs but I adore tomatoes!
Fantastic! I love fruit clafoutis of all kinds, but never thought to make it with tomatoes. A beautiful way to showcase tomatoes!
Never heard of this, but it looks amazing!
I have Roma tomatoes on hand just perfect for this clafoutis!
I am planning to make this dish for a long time...but not yet this happened....let me see if your delicious dish inspire me to cook it soon...
Wow--this is an interesting dish! I love that it uses tomatoes though, I have a TON of garden tomatoes on their last leg.
That looks delicious, my yard guy picked every last tomato I had so I guess I will wait till next year to try it!
I just love nearly anything tomato. They're one of the best parts of summer.
I've never heard of this (novice, that's me) but it looks and sounds fantastic.
This sounds like a very tasty dish. It is also pretty to look at.
This does look more like a fritatta than a clafoutis. But seriously this is perfect timing since I have been in the mood for a savory clafoutis. It's on the weekend menu. And I love tomatoes cooked in egg dishes. Lovely!
Looks amazing!
This looks nice too :)
I love the look of this! What a wonderful simple supper dish.
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