Monday, February 25, 2013

Savory Clafouti with Roasted Cherry Tomatoes and Goat Cheese

savory claufouti with roasted cherry tomatoes and goat cheese

I don't bother plating this savory clafouti with greek yogurt or anything, I just flip the whole thing out of the pan and eat it.

I have roasted cherry tomatoes on hand because when I roast a pan of apples, I also put a pan of cherry tomatoes and a pan of sweet potatoes in the oven. I mean, as long as it's on. I have a really tiny oven, too. If you have a normal-sized oven, even more so. Roast everything, throw it into mason jars, and you can take things out to make good stuff all week.

olive oil
a pint of roasted cherry tomatoes
a little chopped parsley
an ounce or two of goat cheese
3 eggs
2 tablespoons flour
1/4 cup milk

Heat oven to 400 degrees.

Heat a bit of olive oil in an ovenproof skillet over low heat. Toss in the cherry tomatoes, and I also have chopped parsley in the freezer from making turkey meatballs. So a palmful of that, too.

Cut up the goat cheese into small dots. Blend together the eggs, flour, and milk in a rocket blender for thirty seconds. Pour the eggs over the tomatoes in the pan, and dot all over with goat cheese.

Bake for 25 minutes. Run a heatproof rubber spatula around the edges and under the clafouti to release it from the pan, and cut it into wedges.

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