Cherry tomato and cheese clafoutis

Miriam, author of the blog El invitado de invierno , presents us with a delicious recipe that is very easy to prepare with the new Le Creuset oval mini cocottes . An ideal recipe to prepare an aperitif or a picnic with an original and elegant presentation.

Le Creuset oval ceramic mini-cocottes

Do you know what a clafoutis is ?

The classic clafoutis is a typical French gastronomy cake that was traditionally sweet and made with cherries. Very easy to make, because it is a kind of curd of a dough similar to that of pancakes, but full of fruity chunks and in the shape of a cake.

Well, clafoutis has been reinvented for a long time, not only with fruits other than cherries, but also in a salty version, a form in which it is very similar to a quiche, but lighter and faster to make since it does not have a base of Broken mass.

In this case, and since I wanted to prepare individual portions in small molds like these minicocottes, I decided to make a clafoutis with cherry or cherry tomatoes, which distribute very well in a small mold. The tomatoes are accompanied by goat cheese, which is a flavor that suits them like a glove.

INGREDIENTS (for 4 mini-clafoutis)

• 4 eggs
• 320 gr of liquid cream to mount
• salt to taste
• 300g of cherry tomatoes
• 100g of rolled goat cheese
• fresh basil (optional)

ELABORATION

1. First of all we turn on the oven to 180° so that it is perfectly when we go to put the molds.
2. We wash the cherry tomatoes. We booked.
3. Cut the cheese into cubes and reserve as well.
4. We prepare the individual molds that we are going to use; In addition to minicocottes (I have the oval ones) you can also prepare portion clafoutis in ramekins . Grease the inside with butter and sprinkle with breadcrumbs.
5. Crack the eggs, beat them and mix them with the cream in a bowl. Let's salt to taste, at least six pinches of salt. If we like, we can add freshly ground white pepper. If we have fresh basil, chop it small and add it too.
6. We distribute the cubes of cheese in the bottom of the molds and put the tomatoes on top. We distribute the liquid mixture and knock the molds against the counter a little so that the liquid fills all the holes.
7. We put the molds in the oven and cook for 25-30 minutes, until the clafoutis are golden brown on top and well cooked in the center; We will test it by introducing a skewer.
8. Remove from the oven and serve immediately, they are better warm and freshly made.