I have been wanting to make a clafoutis for a while now. The traditionally sweet French dessert is made with fruit, usually cherries, cooked in a batter made with eggs, ground almonds, sugar and flour. Cherries are in season here now and are very cheap but it is impossible to find a cherry pitter/pipper/stoner or whatever it’s called, in this town. Apparently you can make it with the stones left in the cherries but I live with the most accident prone man in Andalucia and can’t be doing with the Heimlich manoeuver in this heat.
Thankfully our cherry tomato plant has just decided to produce a large amount of ripe fruit at the same time that the basil plants (purple and green) are growing like weeds. I say thankfully because I found a recipe for a savoury clafoutis in The Little Paris Kitchen by Rachel Khoo that my friend Rhian bought me for my birthday. There are lots of lovely things in the book but the savoury clafoutis was top of my list of things to try especially with our little baby tomatoes.
I saw these courgette blossoms still with the little courgettes attached at the market and bought a load of them. I used some as a topping with some portobello mushrooms on a pizza but still had a few left so I sliced the mini courgettes into the clafoutis filling and topped them with a flower.
I made two individual clafoutis in mini loaf tins with this recipe but you can double it and make a big one in a baking dish or tin that should serve 4-6 as part of a lunch or picnic. Or use little ramekins.
You could change the cheese to a Manchego, Cheddar or Gruyère, switch up the herbs and use leftover roasted vegetables as an alternative filling. I served it with this French Potato Salad.
Cherry Tomato Clafoutis with Goat’s Cheese, Basil & Courgette Blossom
Serves 2-3 (easily doubled), Vegetarian. Adapted from The Little Paris Kitchen
Prep time: 10 mins Cooking time: 15-20 mins (small) 30-40 mins (large)
- 50g goat’s cheese/feta
- 50g cherry tomatoes, halved or quartered
- 2 or 3 courgette blossoms (stamens removed) baby courgettes finely sliced (optional)
- a handful of fresh basil leaves, finely chopped
- a few sprigs of fresh oregano leaves, finely chopped
- 2 eggs
- salt & black pepper
- 25g ground almonds
- 1 tbsp flour
- 50g goat’s yoghurt (or greek yoghurt)
- 50 ml milk (I used oat milk)
Preheat oven to 180C and lightly oil and flour your dishes. Scatter the tomatoes, crumbled/torn goat’s cheese and sliced baby courgettes, if using, evenly over the base(s).
Whisk the eggs well with the salt & pepper then gently fold in the ground almonds and flour until just combined. Stir in the yoghurt, milk and fresh herbs.
Pour the batter over the filling and top each one with a courgette flower. Bake until golden brown and set. 15-20 minutes for small, 30 -40 minutes for larger. Tip them out of the moulds or serve from the large dish, warm or at room temperature.
Things That Made Me Smile Today………
Our new lavender plant, a beautiful magenta colour.
Huge, bright and blousy squash and pumpkin flowers, the first sign that autumn will arrive and along with it relief from the unbearable heat.
Enjoy your weekend..