Cherry Tomato Clafoutis Recipe | Breakfast Recipes

Cherry Tomato Clafoutis

Transform a dessert into a savory quiche-like soufflé that's oven-ready in minutes from Marc Matsumoto of the Fresh Tastes blog.


Cook time: 35-40 Minutes

Yield: 3-4 servings


  • 1 teaspoon butter
  • 8.5 ounces cherry tomatoes (about 1 1/2 cups)
  • 4 eggs
  • 1/2 cup whole milk
  • 1/4 cup heavy cream
  • 1 ounce all-purpose flour (about 1/4 cup)
  • 1 teaspoon fresh thyme leaves
  • 1/2 teaspoon salt
  • 1/4 teaspoon black pepper
  • 1.75 ounces Comté cheese, grated


  1. Move your oven rack to the middle position and preheat to 350 degrees F.
  2. Generously butter an 8" pie dish or cake pan and then add the cherry tomatoes evenly spaced.
  3. Whisk together the eggs, milk, cream, flour, thyme, salt and pepper until smooth and free of lumps.
  4. Slowly pour the mixture over the tomatoes, being careful not to clump the tomatoes together.
  5. Sprinkle with the cheese.
  6. Bake until puffy and golden brown (about 35-40 minutes).
  7. Slice and serve hot or at room temperature.


I used a springform pan in the photos because it's all I had at the moment, but I don't recommend it as it will leak batter and make a mess in your oven.
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