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Roasted Cherry Tomato Clafoutis


Perfect make ahead dish for a brunch

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Rate this recipe 4.5/5 (11 Votes)


  • 1 1/2 pound cherry tomatoes
  • 2 cloves garlic, sliced
  • 2 tablespoons extra-virgin olive oil
  • 2 tablespoons fresh thyme
  • Fine-grain sea salt and freshly ground black pepper
  • 5 large eggs
  • 1/4 cup cornstarch
  • 3/4 cup unsweetened coconut milk
  • 1 ounce grated Manchego cheese
  • 5 basil leaves, torn into pieces
  • 1 tablespoon chopped fresh parsley



Step 1

1.Heat oven to 400 degrees. On a rimmed baking sheet, toss tomatoes and garlic with oil and thyme and season with salt and pepper. Roast until caramelized, about 30 minutes, then transfer tomatoes and juices to a straight-sided 9-inch-round (2-inch-deep) baking dish and let cool slightly. Decrease oven temperature to 350 degrees.

2.In a medium bowl, whisk together eggs, cornstarch, coconut milk, cheese, 1/2 teaspoon salt, and herbs, then pour mixture over tomatoes.

3.Bake until top is golden brown and edges are puffed, 35 to 40 minutes. Serve warm or at room temperature.


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