If you’re familiar with the work of Julia Child, you’ll probably already know that clafoutis is traditionally a french dessert made with berries. I had no idea what it was until Hubs surprised me one morning with clafoutis for breakfast. But the even bigger surprise was that he made it savoury! This savoury tomato shallot clafoutis is perfect for a light breakfast, brunch or even dinner.
Cherry tomatoes are bursting with sweetness this time of year so we just had to use them in season!
Now that I think of it, tomatoes are actually a fruit so it’s not too far off from the french dessert I guess!
However, the caramelized shallots definitely give this a savoury twist you’ll love.
The Best of All (Food) Worlds!
I’ve never eaten a clafoutis before (either sweet or savoury), but our version is somewhere between a quiche and frittata – only much more delicious than either one of these!
The crumbled goat cheese adds a creamy texture. The one we use has very little salt. If you are using a salty cheese (like feta), just leave the salt out.
Let it Cool
30 minutes after popping it in the oven, it’s ready. I don’t have a lot of patience when it comes to digging in, but if you eat this too soon, those tomatoes can be scorching hot and burn the roof of your mouth.
Let it cool down a bit before you serve it.
Believe me when I say it’s worth the wait.
I don’t usually insist you try a recipe, but you really have to try this one if you’re looking for the ultimate summery breakfast dish.
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Savoury Tomato Shallot Clafoutis
- 1 cup shallots thinly sliced
- 1 tablespoon olive oil or camelina oil
- 1 tablespoon unsalted butter
- 1 tablespoon sugar we subsitute Lakanto
- 1/2 teaspoon salt divided
- 2 cloves garlic, minced
- 1 pint cherry tomatoes (about 2 1/2 cups)
- 6 large eggs
- 3/4 cup milk
- 1/3 cup all purpose flour we use gluten free
- 1 tablespoon fresh thyme (optional)
- 1/2 teaspoon black pepper
- 3 ounces crumbled goat cheese feta would work too, but must be crumbled and salt adjusted
- Heat oil over medium heat in a small skillet. Add butter, stir and shallots sugar and quarter teaspoon salt. Reduce heat to medium low and cook charlottes stirring frequently until soft and golden, about 20 minutes. Stir in garlic during the last minute of cooking.
- Preheat oven to 375. Greased 8 x 8 square baking pan or similar 2 L shallow baking dish. Place tomatoes in dish in a single layer and top with shallots.
- In medium bowl whisk together eggs and milk. Stir in flour, 1/4 teaspoon salt and pepper until smooth and free of lumps. Stir in feta cheese. Pour mixture over tomatoes making sure tomatoes are evenly distributed in pan. Bake until puffy, golden and barely set in centre, about 30 minutes. Let cool for a few minutes. Serve hot or at room temperature.