In answer to the eternal question: “What’s for dinner?”, tonight, the answer is Clafoutis de Tomate et Chèvre.
A clafoutis is usually a dessert made with stone fruit covered with a batter.
Tomatoes are also fruit, so the term clafoutis can apply to this preparation.
Tomatoes are now at their peak and should be enjoyed in a variety of dishes. They mix well with goat cheese and aromatic herbs.
I have chosen the heavily scented dried wild marjoram but you can substitute milder herbs.
This savoury dish, not quite a quiche, is served lukewarm. Definitely best in Summer, it can however be eaten in any season.
Suitable for vegetarians, it can be a starter, a main course or part of a finger buffet.
20 cherry tomatoes
4 sun-dried tomatoes, cut into thin strips
1 strong goat cheese , sliced thinly
100ml double cream
100ml whole milk
100ml Plain flour
1 garlic clove, peeled
6 large basil leaves
1 tablespoon dried wild marjoram leaves or origano
A little butter to grease a 22cm flan dish
Pepper and salt to season
1. Make the batter by whisking the egg and the flour and adding the milk and the cream slowly. Add the marjoram and season lightly.
2. Pre-heat the oven to 200C.
3. Rub the garlic in the flan dish and grease with the butter, place the tomatoes and cheese slices and cover with the batter.
4. Bake for 30 minutes and decorate with the basil leaves before serving.
Check the batter is well cooked by inserting a knife into it. It should come out clean.
Serve warm but not hot, so let it rest for 10 minutes.
A cool rosé wine goes well with this dish.
Do not use too much salt as the cheese and the sun-dried tomatoes are already salty.