This recipe is gluten free, but if you’d prefer you can substitute all-purpose flour for the cornstarch. Our friend Katie, the Parsley Thief, used two, individual sized skillets for this recipe versus a larger baking dish, and changed the quantities to serve two {as a main course}. You could also make four smaller servings and spread the tomatoes and egg mixture among four ramekins as well. To make this as one larger casserole, which will serve 6-8 people, Katie recommends following the original recipe for ingredient quantities.
Savory Roasted Tomato & Manchego Clafoutis
Yields: 2-4 servings
Ingredients:
7 ounces cherry tomatoes
1 clove garlic, minced
1 tablespoon extra-virgin olive oil
1 tablespoon fresh thyme
3 large eggs
2 tablespoons cornstarch
sea salt + freshly ground black pepper
1/4 cup plus 2 tablespoons unsweetened coconut milk
1 ounce grated Manchego cheese
3 fresh basil leaves, cut into thin strips
1/2 tablespoon chopped flat-leaf parsley
Directions:
Preheat oven to 400˚.
In a small bowl, whisk together the olive oil, garlic, and thyme. Place the tomatoes on a sheet pan, and toss with the oil mixture to coat. Season with salt and pepper, and roast for 30 minutes, or until beginning to brown lightly. Transfer the tomatoes, along with any juices they released, to a baking dish. Reduce the oven temperature to 350˚. Add the eggs, cornstarch, coconut milk, cheese, 1/4 teaspoon salt, basil, and parsley to a mixing bowl, and whisk to combine. Pour the mixture into the baking dish, over the tomatoes. Bake for 30 minutes, or until the edges are puffed and beginning to brown. Serve warm.
Click here for a printable recipe.
Adapted from a recipe by Aran Goyoaga via Whole Living, October 2012