Tomato and pecorino clafoutis

For this savoury version of a classic French batter pudding, sweet cherry tomatoes are baked in a light, fluffy batter flavoured with grated pecorino cheese. Make individual clafoutis, or one large one, and serve for a simple lunch or dinner with bread or boiled new potatoes and green beans.

Tomato and pecorino clafoutis


  • 2 teaspoons extra virgin olive oil
  • 500 g cherry tomatoes
  • ⅓ cup (20 g) snipped fresh chives
  • 1 cup (90 g) coarsely grated mature pecorino cheese
  • 6 large eggs
  • ⅓ cup (50 g) plain flour
  • ¼ cup (60 g) sour cream
  • 300 ml low–fat milk
  • salt and pepper


  1. Preheat the oven to 190°C.
  2. Lightly oil 4 shallow ovenproof dishes, each 12–15 cm in diameter.
  3. Divide the cherry tomatoes among the dishes, spreading them out, and sprinkle over the chives and three–quarters of the cheese.
  4. Break the eggs into a bowl and whisk them together, then gradually whisk in the flour until smooth.
  5. Add the sour cream, then gradually whisk in the milk to make a thin, smooth batter.
  6. Season with salt and pepper to taste.
  7. Gently pour the batter over the tomatoes, dividing it evenly among the ovenproof dishes.
  8. Sprinkle over the remaining cheese and an extra grinding of pepper.
  9. Bake for 30–35 minutes, or until set, puffed and lightly golden.
  10. Remove the clafoutis from the oven and leave to cool for a few minutes before serving, as the tomatoes will be very hot inside.

Serves 4
Preparation: 20 minutes
Cooking: about 30 minutes


Milk, Eggs and Cheese

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