Roasted Shallot & Cherry Tomato Clafoutis
Clafoutis might sound a little fancy, but it's really what we turn to when we're feeling a little too lazy to whip up homemade dough to make quiche. A few minutes is all you need to make the easy eggy filling, which then puffs up in the oven while getting nice and golden. It's most often thought of as dessert (cherry and almond clafoutis is a classic!) but we've made a savoury version here with roasted balsamic shallots and cherry tomatoes. Keep the base recipe we're sharing in your back pocket and switch up the tomatoes and shallots for other ingredients the next time around. A few delicious combos include chorizo sausage and rapini; artichokes, roast chicken and broccoli; and ham with sweet corn and and a little paprika.
Serve it alongside a simple lettuce salad drizzled with a mustardy dressing.
WHAT YOU'LL NEED • 4 shallots, peeled and halved lengthwise • 2 tsp balsamic vinegar
• 1/2 tsp olive oil • 4 eggs
• 3/4 cup heavy whipping cream (35%) • 1/2 cup extra-smooth ricotta cheese
• 1/3 cup all-purpose flour
• 1/2 cup milk
• 1/2 tsp finely chopped fresh thyme • 1/4 tsp each salt and pepper • 1 cup cherry tomatoes
• 1/4 cup crumbled goat's cheese • Fresh basil, to garnish
In small bowl, toss together shallots, vinegar and olive oil. Arrange in single layer on greased baking sheet. Bake in 400°F (200°C) oven, turning once, until softened and browned, about 15 minutes; set aside.
In large bowl, whisk together eggs, cream and ricotta until smooth. In separate bowl, whisk together flour, milk, thyme, salt and pepper until smooth. Whisk milk mixture into egg mixture. Pour into lightly greased 10-inch quiche dish or pie plate. Arrange cherry tomatoes and shallots overtop. Dot with goat's cheese. Bake in 350°F oven until top is puffed and light golden, about 35 minutes. Sprinkle with torn basil, Enjoy warm or at room temperature.