Delight Brunch Guests With Cherry Tomato Clafoutis

As stone fruit and berries come into season, clafoutis becomes my dessert of choice for its easy preparation and amazing taste. Somewhere between a cake and a custard, a clafoutis has a magical array of flavors and textures that changes as you eat different parts of a slice.

While clafoutis is usually made with cherries, a basket of gorgeous cherry tomatoes at the market got me wondering if it would work as a savory dish. If you forgo the sugar and vanilla, the ingredients aren't all that far off from a quiche or frittata, and with some fresh herbs and cheese, it seemed like it could make for a delightful brunch dish.

Well, I tried it, and it was glorious. The cheese melts on top to form a golden brown souffle-like crust, which gradually turns into a base of savory custard as you work your way towards the bottom. The sweet crimson and ochre tomatoes dotting the clafoutis provide juicy bursts of tart relief from the rich savory batter. Best of all, it only takes about five minutes of work before you pop your clafoutis into the oven; then, a little over half an hour later, you'll be sitting down to a marvelous brunch!

Unlike most baked goods, the ratios don't need to be exact, which is why you probably won't need to measure anything after you've made this a few times. This also means there's a lot of leeway for creative interpretation. Caramelized onions, garlic and camembert, or red bell peppers, feta and a little dill would be awesome combinations.