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Diana Henry's tomato, goat’s cheese, olive & basil clafoutis
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I don’t know why I didn’t think of making a savoury clafoutis before. This is easy but really rich, basically a crustless tomato and goat’s cheese tart. Perfect for lunch
400g cherry tomatoes
1½ tbsp olive oil
6 British Blacktail Medium Free Range Eggs, 4 whole eggs plus 2 yolks only
50g plain flour
300ml double cream
30g freshly grated Parmigiano Reggiano
1 clove garlic, puréed
30g pitted black olives, chopped
200g goat’s cheese, crumbled
10g basil, torn, plus extra to serve
1. Preheat the oven to 190°C, gas mark 5. Place the tomatoes in a 23-25cm shallow ovenproof dish. Drizzle the tomatoes with the olive oil and season. Turn them over so that the surfaces are all coated in a little oil.
2. Roast for 20-30 minutes or until soft and slightly shrunken. Take out of the oven and set aside for later. Turn the oven down to 180°C, gas mark 4.
3. Put the eggs, yolks, flour, milk, cream and seasoning into a food processor and blitz. Add the Parmigiano Reggiano and the garlic.
4. Scatter the olives, goat’s cheese and basil over the tomatoes. Pour the batter over and bake for 30 minutes until it’s puffed, golden and just set in the middle. The batter will sink a little once it has sat for a while. I don’t think you need to serve this with anything except some fresh basil. It’s lovely as it is.
Typical values per serving:
This recipe was first published in June 2020.