Thursday, October 4, 2012

Savory Roasted Tomato & Manchego Clafoutis

Roasted Tomato & Manchego Clafoutis
This month's issue of Whole Living magazine has the most exquisitely delicious looking spread of healthy breakfast recipes - all of which are gluten-free and written by Aran Goyoaga, of Cannelle et Vanille. I have a feeling I will end up making every one of them at some point, but I started with this recipe, which had me instantly intrigued by the list of ingredients alone.
I am not very well-acquainted with French cooking, but I did know that a traditional Clafoutis {pronounced klafuti} was a cake-like dessert made with fresh cherries. This savory, and eggier version was new to me, but reminded me of one of my favorite egg based casseroles - a strata.
Cherry Tomatoes
I also have a few cherry tomato plants that have managed to remain alive and producing fruit, even as we enter October {I didn't have quite enough for this recipe, but I supplemented with some store bought grape tomatoes I had hanging around}. I was eager to use them as the main ingredient in something special, and this was the requisite recipe.
Instead of making mine as one larger casserole, I loosely halved the recipe and divided it among a pair of 4-inch skillets. This produced two main-course sized portions, but could have easily been stretched to four if being served alongside other brunch fare.
Roasted Cherry Tomatoes
A traditional Clafoutis is made with a batter quite similar to a pancake recipe. However, this savory version is lighter on the flour aspect, and heavier on the eggs. Being gluten-free, cornstarch is used in place of flour, but if you don't have any on hand, or if gluten sensitivity isn't a factor, you can substitute all-purpose flour instead. I haven't tried it yet, but I would imagine it could be left out all together and you'd be left with something more like a strata, or a frittata. Which would be delicious as well!
Egg Mixture
As our weeknights have become increasingly more dynamic, it has proved to be an advantage that my boys love anything in the egg casserole department - whether it be a quiche, frittata, strata, omelette, and now a clafoutis. More often, I find myself blankly staring at the fridge, wondering what to make for dinner and frequently settling on the item that's always there...eggs.
Savory Clafoutis
Breakfast for dinner, anyone?
Some other Egg Recipes you might enjoy - Roasted Vegetable Frittata | Skillet Eggs & Potatoes | Penne Frittata | Shallot & Goat Cheese Tart | Ham & Asparagus Strata

Savory Roasted Tomato & Manchego Clafoutis

{printable recipe}
Yields: 2-4 servings
Adapted from a recipe by Aran Goyoaga via Whole Living, October 2012
This recipe is gluten free, but if you'd prefer you can substitute all-purpose flour for the cornstarch. I used two, individual sized skillets for this recipe versus a larger baking dish, and changed the quantities to serve two {as a main course}. You could also make four smaller servings and spread the tomatoes and egg mixture among four ramekins as well. To make this as one larger casserole, which will serve 6-8 people, I recommend following the original recipe {link here} for ingredient quantities.

7 ounces cherry tomatoes
1 clove garlic, minced
1 tablespoon extra-virgin olive oil
1 tablespoon fresh thyme
3 large eggs
2 tablespoons cornstarch
sea salt + freshly ground black pepper
1/4 cup plus 2 tablespoons unsweetened coconut milk
1 ounce grated Manchego cheese
3 fresh basil leaves, cut into thin strips
1/2 tablespoon chopped flat-leaf parsley

Preheat oven to 400˚. In a small bowl, whisk together the olive oil, garlic, and thyme. Place the tomatoes on a sheet pan, and toss with the oil mixture to coat. Season with salt and pepper, and roast for 30 minutes, or until beginning to brown lightly. Transfer the tomatoes, along with any juices they released, to a baking dish. Reduce the oven temperature to 350˚.

Add the eggs, cornstarch, coconut milk, cheese, 1/4 teaspoon salt, basil, and parsley to a mixing bowl, and whisk to combine. Pour the mixture into the baking dish, over the tomatoes.

Bake for 30 minutes, or until the edges are puffed and beginning to brown. Serve warm. Enjoy!


Adrienne said...

I just got done reading that issue of Whole Living. Your picture looks exactly like the one in the magazine. Looks delightful!

Joanne said...

What gorgeous photos! Obviously I need to start subsribing to Whole Living...sounds like a great magazine! This clafouti is full of so many fresh flavors I can hardly take it! Must make soon.

Oui, Chef said...

Love the idea of a savory clafoutis....brilliant, and beautiful!

confictushome said...

Where did you get that skillet? It is so adorable.

Sally - My Custard Pie said...

I reach for the eggs on many a week-night. Spanish omelette is a staple. This puts a new spin on it - clafoutis is a batter pudding - I never thought about added vegetables ...a sort of cross between an omelette and a Yorkshire pudding! Lovely pics and typography as always.

Kari Lindsay said...

I looooove eggs for dinner and I adore this recipe!

Audrey Raven said...

this looks so very yummy going to try i do fruit versions all the time thanks for sharing

Jennifer said...

This looks divine!

SkinnyMommy said...

Oh my goodness I could go for this right now-yum! I love manchego.

Laurie {Simply Scratch} said...

Tomato, manchego... clafoutis Oh MY! Just the title alone promises greatness!

Post a Comment