Recipe: Cherry Tomato Clafoutis

Name: Cherry Tomato Clafoutis
Prep time: 5 min
Cook time: 25 min
Total time: 30 min
Yield: 4 servings
Cuisine: French
Ingredients: 24 cherry tomatoes cut in half; 4 eggs; 1.7 cups (40 cl) of liquid cream; 50 grams of flour; 200 grams of surimi (crumbled); 2 pinches of paprika; chives - salt - pepper; cooking 20/25 minutes

By AFTouch-Cuisine 5/5 (2 reviews)

Prep 5 min

Cook 25 min

Total 30 min

Servings 4 serv.

Cherry tomato clafoutis hits that sweet-savory balance perfectly. Tomatoes bring acidity, eggs and cream create a light, puffed batter. Serve warm, that's when it sings.

Ingredients for 4 servings

Adjust for

servings

24 cherry tomatoes cut in half
4 eggs
1.7 cups (40 cl) of liquid cream
50 grams of flour
200 grams of surimi (crumbled)
2 pinches of paprika
chives - salt - pepper
cooking 20/25 minutes

Step-by-step directions

1 preheat the oven to 210 degrees.

2 crack the eggs and beat them like an omelet then add salt and pepper, paprika, surimi crumbles and flour.

3 butter a gratin dish, and pour the batter inside then spread the cherry tomatoes on top.

4 cook in a hot oven for 20 to 25 minutes and as soon as it comes out of the oven sprinkle with chives.
this dish is eaten hot.

A chef's advice

The trick is whisking eggs with cream by hand for 2-3 minutes minimum. Don't pull it out before 20 minutes or the whole thing collapses from the temperature shock. In Normandy, chefs swap the heavy cream for dry cider and surimi for smoked ham. Less sweet, more character. Fresh chives right out of the oven are non-negotiable for brightness.