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Clafoutis aux Tomates Cerises

This recipes comes from a web site which to me must rank as one of the sites having the finest recipes on the internet. It is the web site of Peter Hertzmann and is called à la carte.

What is à la carte about? This is best described in Peter's own words:

"I’m obsessive. All my life, when something interested me, I became obsessed with it. I learned all I could about it. I lived it! . . . I’ve been obsessive about food as long as I can remember. I am now obsessive with French cookery - its preparation, materials, history, politics, and culture".

To learn more why not visit the à la carte web site - <click here>


2 large eggs, beaten
110 milliliters milk
110 milliliters heavy cream
50 grams finely ground blanched almonds
100 grams finely grated Parmesan cheese
freshly ground black pepper, to taste
32 cherry tomatoes, stems removed

  • Preheat the oven to 205 °C (400 °F).
  • Whisk all the ingredients, except the tomatoes, together. Set aside.
  • Arrange 7 tomatoes evenly around the edge of individual, 12-cm diameter, quiche dishes. Place the tomatoes stem end down so they do not roll. Using a ladle, divide the custard between the dishes, pouring in the center of the dishes so it is not poured over the tomatoes. Place an eighth tomato in the center of each dish. Gently adjust the positions of the tomatoes so they are evenly spaced.
  • Bake the clafoutis for 25 to 30 minutes until the tops are firm and starting to brown.
  • Allow the clafoutis to rest for a few minutes before serving.

Serves 4

Adapted from a recipe found at Cited 5 July 2004.

To visit the à la carte web site - click here