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.
