You may well have come across a cherry clafoutis – the classic French dessert that’s not quite a custard, nor an omelette, nor a gratin, but is nevertheless very well loved. This is my savoury version, and it makes a first-rate dish for a light lunch. It’s great for a picnic basket too.
Ingredients
- 8 eggs
- 1⅓ cups (120 g) extra mature Cheddar cheese, grated
- ⅔ cup (95 g) plain/all-purpose flour
- 10½ fl oz (300 ml) double/heavy cream
- 10½ oz (300 g) baby plum tomatoes (or use cherry tomatoes)
- scant ½ cup (30 g) Parmesan cheese
- sea salt and freshly ground black pepper
- fresh basil leaves, to garnish
- a 30 x 17 x 2.5 cm/11¾ x 6¾ x 1 inch brownie pan, lightly greased and lined with baking parchment
How to Make It
- Preheat the oven to 190˚C (375˚F) Gas 5. Beat the eggs well, and then stir in the grated cheese. Slowly add in the flour, whisking until it has been fully incorporated. Stir in the cream. Season the mixture with salt and freshly ground black pepper.
- Pour the mixture into the prepared pan and scatter the tomatoes evenly over. Bake for about 20–25 minutes, until the clafoutis has set. Make shavings from the Parmesan using a potato peeler and sprinkle them across the top of the clafoutis. Garnish with fresh basil leaves, cut into squares and serve.