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

67 comments:

Nisrine said...

So pretty and delish. I'm craving tomato all of a sudden...

Allie and Pattie said...

Lovely dish Mary. It does read similar to a frittata, but I'm thinking creamier?
xoxo Pattie

Les rêves d'une boulangère (Brittany) said...

Mary I've never seen a savoury clafoutis! This looks truly wonderful, and little bit rustic too...so it ticks all my boxes :)

A SPICY PERSPECTIVE said...

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!

aipi said...

Very very beautifully done..can almost taste the herbs and the juiciness of the tomatoes..gorgeous picture !

US Masala

Marguerite said...

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!

Rue said...

Oh yum - this is perfect for the bumper crop of tomatoes I have! Thank you!

Ginny said...

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.

Kim said...

I really love savory clafoutis, it is so good. The tomato one is my favorite!

scrambledhenfruit said...

Whatever you call it, it looks wonderful! I never tire of tomatoes- thanks!

Country Wings in Phoenix said...

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

Regina said...

Wow love anything with tomatoes.
Thank you Mary.

Regards.

alison said...

your savoury clafoutis looks so yummy!a very good ideea!

Joanne said...

I love anything that involves tomatoes and so, to be honest, I'll take it no matter what it's called!

Pondside said...

It looks delicious, but I'd try it for the name alone - it's musical!

From the Kitchen said...

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

Monet said...

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!

Adelina said...

such a simple recipe- and wow, a gorgeous shot you have there!

Dianne said...

Oh, that looks so good! I'll be making this one this weekend...thanks for the recipe!

chriesi said...

What a great idea to serve it in a savoury way!

Jeannie said...

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.

Lucie said...

Sounds like it would be great with a simple salad on the side. The colors make it really appetizing!

Katerina said...

I would say it is something in between a frittata and a clafoutis but it sure looks colorful and tasty.

sophia said...

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!

Rachana said...

Lovely dish, Mary. Looks absolutely delicious :-)

Cherine said...

A lovely clafoutis!! I haven't yet come across a savory one!

penny aka jeroxie said...

Pretty and so cool that you made a savory clafoutis!

bake in paris said...

So appertizing... would definitely give it a try, thanks for sharing!

Sawadee from bangkok,
Kris

Priya said...

Beautiful looking clafoutis, had cerise clafoutis but never with tomatoes.

Food, Fun and Life in the Charente said...

I would never have thought of doing clafoutis with tomatoes. What a good idea. Diane

Rylan said...

What a beautiful dish! The colors and flavors makes this look sooooooo appetizing! Yum!

Foodessa said...

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

My Little Space said...

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

Sushma Mallya said...

wow so beautiful yet so easy...

Red Nomad OZ said...

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 ...

Big Dude said...

Just catching up after being gone for a week, but this dish looks outstanding as do the ones below that I missed.

Design Wine and Dine said...

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!

nancy at good food matters said...

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.

Jess @ Bakericious said...

this dish is pretty, bet is delicious too.

Dajana said...

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

High Plains Drifters said...

Best intro sentence I've read in ages! Cheers~

Barbara said...

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.

Umm Mymoonah said...

Oh! Wow clafoutis with tomatoes is really very innovative.

Tasha said...

Regardless of what it was called, this would be a hit in my house.

Treat and Trick said...

Very beautiful and you've done it perfectly, looks yum..

Angie's Recipes said...

I am sure this tastes better than frittata!

StephenC said...

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?

From the Kitchen said...

Mary: My sister has the tea set--in her china cupboard! = )

Kim said...

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)

Kath said...

This just looks fabulous! Thanks for sharing such a great idea, Mary.

Susi said...

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)

Cuisine de Provence said...

I just love this recipe - thank you, Patricia Wells!

My Carolina Kitchen said...

A savory French clafoutis. Sounds perfect and worth the time waiting on the tomatoes to drain thoroughly.
Sam

tasteofbeirut said...

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!

T.W. Barritt at Culinary Types said...

Fantastic! I love fruit clafoutis of all kinds, but never thought to make it with tomatoes. A beautiful way to showcase tomatoes!

Liz said...

Never heard of this, but it looks amazing!

Jen_from_NJ said...

I have Roma tomatoes on hand just perfect for this clafoutis!

Silence Sings said...

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...

CaSaundraLeigh said...

Wow--this is an interesting dish! I love that it uses tomatoes though, I have a TON of garden tomatoes on their last leg.

Cheryl said...

That looks delicious, my yard guy picked every last tomato I had so I guess I will wait till next year to try it!

The Words Crafter said...

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.

Biren said...

This sounds like a very tasty dish. It is also pretty to look at.

Jamie said...

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!

Isabel said...

Looks amazing!

Reshmi Ahmed said...

This looks nice too :)

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Foodycat said...

I love the look of this! What a wonderful simple supper dish.

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