Cherry tomato and cheese clafoutis

Miriam, author of the blog El invitados de invierno , presents us with a delicious recipe that is very easy to prepare using the new Le Creuset mini oval cocottes . An ideal recipe for preparing 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 cake of French cuisine that was traditionally sweet and prepared with cherries. Very easy to make, as it is a kind of curdled dough similar to that of pancakes, but full of fruity toppings and in cake shape.

Well, clafoutis has been reinvented for some time now, not only with fruits other than cherries, but also in a savoury version, in which it is very similar to a quiche, but lighter and quicker to make since it does not have a shortcrust pastry base.

In this case, and since I wanted to prepare individual portions in small moulds like these mini cocottes, I opted to make a clafoutis with cherry tomatoes, which spread out very well in a small mould. The tomatoes are accompanied by goat cheese, which is a flavour that suits them like a glove.

INGREDIENTS (for 4 mini-clafoutis)

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

ELABORATION

1. First of all, we turn on the oven to 180° so that it is perfectly cooked when we put the molds in.
2. We wash the cherry tomatoes and set them aside.
3. We cut the cheese into cubes and set aside.
4. We prepare the individual moulds that we are going to use; in addition to mini cocottes (I have the oval ones) we can also prepare clafoutis in ramekins . We spread the inside with butter and sprinkle with breadcrumbs.
5. Crack the eggs, beat them and mix them with the cream in a bowl. Add salt to taste, at least six pinches of salt. If you like, you can add freshly ground white pepper. If you have fresh basil, chop it finely and add it too.
6. We spread the cheese cubes on the bottom of the moulds and put the tomatoes on top. We spread the liquid mixture and tap the moulds against the counter a little so that the liquid fills all the gaps.
7. Place the moulds in the oven and bake for 25-30 minutes, until the clafoutis are golden on top and cooked through in the centre; test by inserting a skewer.
8. We take them out of the oven and serve them immediately, they are better warm and freshly made.