Cherry Tomato and Tarragon Clafoutis

A few weeks ago Ed’s uncle gave us a plant of tarragon. I see it in our garden from the kitchen window and always wonder what I want to cook with it.

Tarragon is great with chicken but it is also wonderful with vegetables. I recently came across a cherry tomato clafoutis recipe, and I loved the idea. I thought that I would make my own version of it; creme fraiche free and with whole wheat flour and also add a hint of provencal taste to it with some fresh tarragon.

It is really lovely served with a bit of lettuce, vinaigrette dressing and some slices of steamed sweet potato.

Serves 2-3 people

preparation: 15 minutes

baking 35-40 minutes 220C.

  • 400 gr. cherry tomatoes
  • 80 gr. wholewheat flour
  • 75 gr. grated cheese (ideally Comte, but Cheddar or Gruyere work well too) 
  • 200 ml. milk
  • 3 eggs
  • 1/3 cup yogurt
  • 1 big clove garlic
  • 2 branches of fresh tarragon (or 1 tbsp. of dry one from the shop)
  • 1 tbsp. olive oil
  • salt, pepper
  • butter for the dish

Pre-heat the oven to 220C.

Grease a medium size glass oven dish with butter. Wash the tomatoes and place them at the bottom.

Mix flour, grated cheese, salt, pepper, yogurt, olive oil, eggs one by one, and incorporate the milk little by little. Then add the tarragon whole leaves and the grated garlic.

Pour the mix in the oven dish; it should almost cover the tomatoes leaving the top apparent.

Bake for 35-40 minutes.

When it’s nice and brown, remove from the oven, and leave to cool down a bit before serving.


4 responses to “Cherry Tomato and Tarragon Clafoutis

  1. Your savoury clafoutis looks lovely. The idea of serving it together with a green salad makes it seem like a lighter and more elegant take on a classic quiche and the south-eastern French flavours you’ve used, gutsy cheese from Franche-Comte and tarragon giving the fresh taste of Provence, sound delicious. Thanks for sharing the wonderful recipe

    • Thanks for your very nice comment.
      It’s a heavenly little dish, simple enough to make very often. I’ll use it as a base to make pastry-less quiches.

Leave a Reply

Fill in your details below or click an icon to log in: Logo

You are commenting using your account. Log Out /  Change )

Google+ photo

You are commenting using your Google+ account. Log Out /  Change )

Twitter picture

You are commenting using your Twitter account. Log Out /  Change )

Facebook photo

You are commenting using your Facebook account. Log Out /  Change )


Connecting to %s