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Tomato Clafoutis

Method

  • Preheat oven to 190°C fan forced (210°C normal).
  • Carefully put the tomatoes into a pot of boiling water and leave for about 10-12 secs. Then remove and place in a large bowl of iced water for a few minutes.
  • Then peel the tomatoes and slice in 3 or 4 lengthways. Place them on paper towels, in one layer, generously salt and cover with more towels. Press the top down and set aside for about 20 mins to remove excess liquid.
  • When ready, layer the tomatoes in a large gratin dish, overlapping a little.
  • Whisk the eggs with the extra yolks, the cream and just under 100 gm grated cheese. Then evenly spoon the mixture over the tomatoes, sprinkle with the remaining cheese and the thyme. Cook in the oven for about 15-20 mins until puffed and golden.
  • Serve with a green salad on the side.

Ingredients

  • 500 gm ripe red tomatoes, cored
  • sea salt & freshly ground pepper
  • 2 large eggs + 2 egg yolks
  • 6 tbsp thickened cream
  • 100 gm grated tasty cheese
  • 1 tspn fresh thyme leaves

Huey's Kitchen takes a lot of care in the preparation of its recipes, but viewers are reminded to always double check that the recipe and all the ingredients are suitable.

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    1 stick125 gm
    a dashless 1/8 tspn
    4 tspn1 tbsp
    3 tbsp1/4 cup
    1 cup250 ml
    4 cups1 litre
    3 tbsp1/2 cup
    1 lb450 gm