Tomato clafoutis

Serves: 3-4 - Time:

Tomato clafoutis
Tomato clafoutis Tomato clafoutis

A clafoutis batter is difficult to describe accurately; it’s a bit like a quiche filling but softer, with a texture like the slightly uncooked part of Yorkshire pudding. I imagine that won’t seem frightfully appealing but please do give it a go. Rather like the galette recipe the tomatoes are slow-roasted in a low oven, primarily to reduce the moisture in the fruit but this also has the added bonus of concentrating their flavour. You can do this well in advance and have the tomatoes ready to pour over the batter. I’m not a huge fan of sweet, soft fruit clafoutis but would happily eat a avoury version every week.


  • 780g vine-ripened tomatoes, halved across the “equator”
  • 2 tablespoons extra-virgin olive oil, plus extra for oiling
  • 1 tablespoon roughly chopped fresh oregano or marjoram leaves
  • 40g plain flour
  • 4 large eggs, beaten
  • 1 small garlic clove, peeled and grated
  • 150ml sour cream
  • 100ml milk
  • 80g Gruyère cheese, grated
Tomato clafoutis


  1. Heat the oven to 170˚c, fan oven 150˚c, mark 3. Place the tomatoes cut side up in a large roasting tin and drizzle over the oil. Season with a little salt and ground black pepper. roast in the oven for 1 ½ hours. Transfer the tomatoes into a lightly oiled ovenproof gratin dish. This can be done several hours in advance.
  2. Sprinkle the tomatoes with the oregano or marjoram. Put the flour in a mixing bowl and gradually whisk in the eggs to make a smooth, thick batter. Whisk in the garlic, sour cream and milk and season generously with salt and ground black pepper. Stir in three quarters of the cheese.
  3. Turn the heat up to 180˚c, fan oven 160˚c, mark 4. Pour the batter over the tomatoes and sprinkle over the remaining cheese. Bake in the oven for about 30 minutes until puffed and golden. Leave for 5 minutes before serving. I like this with a good sourdough and some lightly dressed salad leaves.
Tomato clafoutis