Clafoutis is a rustic tart, usually a sweet one made with cherries, berries or other stone fruit.

But why not make it savory? Tomatoes are fruits, after all. It’s especially pretty filled with a colorful assortment of cherry or grape tomatoes. The batter puffs lightly, and the whole thing emerges as something like a cross between a popover and a custardy pancake, with the sweetness of roasted tomatoes and the fragrance of fresh basil.

Serve this for a light supper or even for brunch – just be sure it’s warm from the oven.

Roasted Tomato Clafoutis

Prep Time: 10 minutes

Cook Time: 55 minutes

Total Time: 1 hour, 5 minutes

Yield: 4-6 servings

Roasted Tomato Clafoutis


  • 12 ounces cherry or grape tomatoes in assorted colors, halved
  • 3 tablespoons butter, melted
  • Kosher salt
  • 2 eggs, separated
  • 1/8 teaspoon sugar
  • 3 tablespoons all-purpose flour
  • 1/4 cup finely grated Parmesan cheese
  • 1/2 cup heavy cream
  • 1/2 cup fresh basil leaves, sliced into ribbons


  1. Preheat oven to 400°F.
  2. Toss tomatoes and butter on baking sheet and sprinkle with salt to taste. Roast 15 – 20 minutes until tomatoes are soft and begin to caramelize. Transfer tomatoes to 9-inch round or square baking dish.
  3. Reduce oven temperature to 375°F.
  4. Whisk egg yolks, 1 teaspoon salt and sugar in large bowl until lightened and creamy. Stir in flour, 3 tablespoons cheese and cream.
  5. Beat egg whites in separate bowl or heavy-duty mixer until they form soft peaks. Fold into yolk mixture until blended. Pour batter over tomatoes and sprinkle with basil.
  6. Bake 18 – 20 minutes or until batter is puffed and light golden. Sprinkle remaining cheese over top and serve warm.

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