Cherry tomato clafoutis


This cherry tomato clafoutis is easy to make. A delicious savoury pie with eggs, cheese and herbs. Great for lunch or dinner.

45 minutes 4 people Lunch
Cherry tomato clafoutis


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  • 300 grams of cherry tomatoes (colour of your choice)
  • 3 eggs
  • 60 grams of flour
  • 60 grams of finely grated grana padano
  • 150 ml of whole milk
  • 150 grams of crème fraîche
  • 1 tablespoon of dried oregano
  • pepper and salt to taste
  • butter
Cherry tomato clafoutis ingredients
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Kitchen equipment

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  • oven
  • pie dish
  • silicone brush
  • medium-sized bowl
  • whisk
  • cutting board & small knife


45 minutes 4 people Lunch

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Preparation - 10 minutes

Preheat the oven to 180 degrees Celsius or 350 degrees Fahrenheit and coat a pie dish with butter.

Mix the eggs with milk and crème fraîche until smooth. Add flour and grana padano and season with a tablespoon of dried oregano, pepper and salt.

Cherry tomato clafoutis
Cherry tomato clafoutis

Finishing the cherry tomato clafoutis - 35 minutes

Pour the mixture into the pie pan. Rinse the cherry tomatoes and cut them in half. Divide the tomatoes over the batter with the cut side up.

Bake the clafoutis until firm and golden brown in about half an hour. The exact time depends on the oven, enjoy!

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