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Summer Clafoutis with Cherry Tomatoes and Corn

Summer Clafoutis with Cherry Tomatoes and Corn

Ingredients

  • 1 cup of flour
  • 3 eggs
  • 1 cup milk
  • 1 tsp salt
  • 1 Tbsp sugar
  • freshly ground black pepper
  • butter for greasing the pan
  • 15 cherry tomatoes
  • 1 cup of fresh corn kernels, toasted
  • 1/2 cup of Parmigiano Reggiano cheese (goat cheese would be nice too)
  • handful of fresh basil, chopped

Recipe

Grease a 9" pie plate, or 9" cast iron skillet with butter. Toast the corn by cooking it in a heavy skillet with oil for about 10 minutes, until it starts to pop and get a nice char.Scatter the cherry tomatoes over the bottom of the pan. 

Preheat oven to 350F. Mix flour, eggs, milk, salt and pepper in a bowl. Add the corn, cheese and basil and pour batter over the tomatoes in the pan.

Bake 40-45 minutes until puffed and golden. Let rest 15 minutes before serving, so you don't burn your mouth biting into a hot whole cherry tomato!

Drizzle with balsamic reduction (optional).

Recipe shared by our customer Dee D., Photographed by Chris McIntosh

Associated Add-on Products