Gluten-Free Tomato and Goat Cheese Clafoutis
By Heidi Allison
Clafoutis is a French dessert that is somewhere between a puffy German pancake and custardy flan, and it originates in the rural region of Limousin. A simple farmer’s dish, clafoutis looks like a fruit tart and is eaten warm— on the day it’s prepared since the baked dough takes on a rubbery texture the next day.
A savory take on the traditional dish, this recipe switches out the traditional sugar and fruit (cherries, apricots, plums or pears) for summer, sun-ripened tomatoes and goat cheese, creating a quick-and-easy, gluten-free brunch dish that reheats remarkably well the next day in the microwave—one of the few baked goods that can pull that off! I recommend in a 15 seconds for a large slice, in a 900 watt microwave oven, or 300 degree in a toaster oven or 5 minutes. Do not overheat the clafoutis or it will get tough.
A versatile recipe, this savory clafoutis can be made with either gluten-free flour, or, AP flour (If gluten is not a health concern), with surprisingly little difference in taste. The main difference in the finished dish between the two flours is texture: the AP flour will create a clafoutis that is a bit crisper, but, must be eaten that day. The gluten-free version is a bit lighter, but holds up well in the fridge for several days, and reheats beautifully!
Gluten-Free Tomato and Goat Cheese Clafoutis
Ingredients:
1/2 package organic mini-tomatoes (grape or Sun Gold), about 1 heaping cup
1.5 cups whole milk
7 tablespoon unsalted butter
1 1/3 cups Bob’s Red Mill Gluten-Free 1 to1 baking flour
1/2 tsp. fine-grain sea salt
6 eggs, room temperature
1 cup crumbled goat cheese (about 4 oz.)
12 sprigs of French thyme, leaves only
Preparation:
Preheat oven to 350°F and slice tomatoes in half. Generously butter a quiche pan. Heat milk in a medium pot on medium heat until just simmering, then remove from heat.
Melt the butter in a microwave and set aside. In a large stainless steel or glass bowl, mix flour and salt together. Whisk in eggs, two at a time. Add warm milk, a little at a time, and stir with whisk as you are pouring to combine. Add melted butter, a little at a time, and whisk till incorporated.
Pour batter into buttered quiche pan, then sprinkle thyme leaves and cheese on top of batter. Top with tomatoes and place clafoutis on a baking sheet and place into preheated oven. Cook for 45 minutes, or until browned on top. Remove from oven and allow to cool on a wire rack for at least 15 minutes. Serve warm.
Makes 4-6 servings.
Clafoutis is a French dessert that is somewhere between a puffy German pancake and custardy flan, and it originates in the rural region of Limousin. A simple farmer’s dish, clafoutis looks like a fruit tart and is eaten warm— on the day it’s prepared since the baked dough takes on a rubbery texture the next day.
A savory take on the traditional dish, this recipe switches out the traditional sugar and fruit (cherries, apricots, plums or pears) for summer, sun-ripened tomatoes and goat cheese, creating a quick-and-easy, gluten-free brunch dish that reheats remarkably well the next day in the microwave—one of the few baked goods that can pull that off! I recommend in a 15 seconds for a large slice, in a 900 watt microwave oven, or 300 degree in a toaster oven or 5 minutes. Do not overheat the clafoutis or it will get tough.
A versatile recipe, this savory clafoutis can be made with either gluten-free flour, or, AP flour (If gluten is not a health concern), with surprisingly little difference in taste. The main difference in the finished dish between the two flours is texture: the AP flour will create a clafoutis that is a bit crisper, but, must be eaten that day. The gluten-free version is a bit lighter, but holds up well in the fridge for several days, and reheats beautifully!
Gluten-Free Tomato and Goat Cheese Clafoutis
Ingredients:
1/2 package organic mini-tomatoes (grape or Sun Gold), about 1 heaping cup
1.5 cups whole milk
7 tablespoon unsalted butter
1 1/3 cups Bob’s Red Mill Gluten-Free 1 to1 baking flour
1/2 tsp. fine-grain sea salt
6 eggs, room temperature
1 cup crumbled goat cheese (about 4 oz.)
12 sprigs of French thyme, leaves only
Preparation:
Preheat oven to 350°F and slice tomatoes in half. Generously butter a quiche pan. Heat milk in a medium pot on medium heat until just simmering, then remove from heat.
Melt the butter in a microwave and set aside. In a large stainless steel or glass bowl, mix flour and salt together. Whisk in eggs, two at a time. Add warm milk, a little at a time, and stir with whisk as you are pouring to combine. Add melted butter, a little at a time, and whisk till incorporated.
Pour batter into buttered quiche pan, then sprinkle thyme leaves and cheese on top of batter. Top with tomatoes and place clafoutis on a baking sheet and place into preheated oven. Cook for 45 minutes, or until browned on top. Remove from oven and allow to cool on a wire rack for at least 15 minutes. Serve warm.
Makes 4-6 servings.
