Cherry Tomato and Tarragon Clafoutis
This savoury Cherry Tomato and Tarragon Clafoutis is a French-inspired summery treat which will no doubt become a staple of your lunch and dinnertime repertoire!
A few weeks ago, Ed’s uncle gave us a plant of tarragon. I see it in our garden from the kitchen window and always wonder what I want to cook with it.
Tarragon is great with chicken but it is also wonderful with vegetables. I recently came across a cherry tomato clafoutis recipe, and I loved the idea. I thought that I would make my own version of it; creme fraiche free and with whole wheat flour and also add a hint of provencal taste to it with some fresh tarragon.
It is really lovely served with a bit of lettuce, vinaigrette dressing and some slices of steamed sweet potato.
Serves 2-3 people
Preparation: 15 minutes
Baking 35-40 minutes 220C.
- 400 gr. cherry tomatoes
- 80 gr. wholewheat flour
- 75 gr. grated cheese (ideally Comte, but Cheddar or Gruyere work well too)
- 200 ml. milk
- 3 eggs
- 1/3 cup yogurt
- 1 big clove garlic
- 2 branches of fresh tarragon (or some dry one from the shop)
- 1 tbsp. olive oil
- salt, pepper
- butter for the dish
- Pre-heat the oven to 220C.
- Grease a medium size glass oven dish with butter. Wash the tomatoes and place them at the bottom.
- Mix flour, grated cheese, salt, pepper, yogurt, olive oil, eggs one by one, and incorporate the milk little by little. Then add the tarragon whole leaves and the grated garlic.
- Pour the mix in the oven dish; it should almost cover the tomatoes leaving the top apparent.
- Bake for 35-40 minutes. When it’s nice and brown, remove from the oven, and leave to cool down a bit before serving.