About this recipe:Traditionally a sweet pudding, this savoury version of the French clafouti is made with small cherry tomatoes taking the place of the usual cherries, and soft goat's cheese. Serve with a rustic, wholegrain bread and a mixed leaf salad with sliced mushrooms and hazelnuts.
350g cherry tomatoes
6 eggs, lightly beaten
225ml semi-skimmed milk
3 tbsp plain flour
3 tbsp snipped fresh chives
100g soft goat's cheese
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Method Prep:10min › Cook:40min › Ready in:50min
Preheat the oven to 180°C/gas 4. Spread the tomatoes in an even layer in the bottom of a lightly oiled, 23cm round ovenproof dish, that is about 5cm deep.
Place the eggs in a mixing bowl and whisk in the milk. Add the flour and whisk to combine thoroughly. Add the chives and season to taste. Pour this batter over the tomatoes. Crumble the cheese over the top.
Bake for 35–40 minutes until the top is golden and the pudding is almost set (it will carry on cooking once removed from the oven). Leave to cool for a few minutes before serving as the tomatoes will be very hot inside.
Vary the cheese to your own taste – grated Gruyère, Cheddar, Parmesan and crumbled Stilton would all make good choices. * Instead of cherry tomatoes, try chopped grilled peppers or sautéed button mushrooms.
Had a glut of tomatoes and didn't want to make soup. This recipe is very versatile as you can mix in what you like. I added spring onions, yellow peppers and feta cheese. I thought it might be like an omelette but it was more like a batter which made it a substantial meal. - 28 Sep 2011
Very easy to make, but tastes delicious. Has fast become a favourite quick and easy weeknight dinner or weekend brunch. We've experimented with adding different things to this recipe, including spring onions, chopped bacon and tinned tuna. - 27 Mar 2010