I can't get over just how beautiful a Clafoutis looks when it comes out of the oven.
Looking at it in all its poofy glory reminds of how lucky I am. Lucky to be able to cook delicious simple dishes in times when food is scarce for so many people.
I don't mean to bring you down with me in a guilt trip. I'm just trying to get you to think about how lucky you are too. You should give thanks to the God, Goddess or any other Entity you pray to (if you do), for the food you eat everyday. I will do that too.
Clafoutis is so versatile. Originally a sweet dish, I turned it into breakfast, seriously. Mixing the ingredients takes five minutes, the rest of the time is cooking the oven, so you can get ready in the morning while your breakfast is baking.
Just roast the tomatoes the night before. Also really easy, and not time consuming at all. They get sweet and extra flavorful when roasted.
If eating it as lunch, serve it with a simple Basil salad on the side.
for the slow roasted Campari Tomatoes
8 Campari Tomatoes (or cherry tomatoes)Salt and Pepper
-Cut the tomatoes in half and place in a baking sheet.-Sprinkle with salt and pepper.-Cook at 300 degrees for 30 minutes. Then turn the heat down to 250 for 2 more hours.They should be dry and almost as hard as sun dried tomatoes.
for the Clafoutis
3 eggs1/3 cup Milk1/3 cup Cream1/2 cup Flour1/2 tsp Salt1/4 tsp Pepperthe slow roasted Tomatoes2 ounces of Havarti Cheese, in small pieces (or any other soft cheese you like)
-In a bowl, whisk together the eggs, milk, cream, flour, salt and pepper.
-Put the tomatoes and cheese in the baking dish (10 inch round). Pour the mixture on top.-Bake at 350 for 30 minutes.