|Rose Murray's Roasted Tomato Clafouti|
After finishing a degree in English from Trinity College at the University of Toronto, Rose went on to teach high school English. Over the years, Rose followed her passion, which led her to more formal food studies in Paris at renowned cooking schools such as Cordon Bleu, La Varenne and Ecole de Gastronomie Francaise Ritze-Escoffier. Rose also took classes in Costa Rica, Hong Kong and Thailand further developing her knowledge and understanding of international food and culture.
Rose has two grown children and two grandchildren and now lives in my home town of Cambridge, Ontario with her husband and dog Maggie.
Rose says, "Traditional clafoutis (a kind of cake-like custard) are made with black cherries or other fruit and served as a dessert. I’ve added cheese and chosen cherry tomatoes as a savory version that would be just right for a company breakfast, perhaps with some back bacon and interesting bread."
I was so impressed with this savoury dish I wanted to share it with you right away. Roasting the tomatoes before putting the dish together gives you a burst of summer flavour in every cheesy bite!! What better way to showcase out of season tomatoes and boost their flavour factor. But why stop there. Just the idea of a savoury clafouti makes my toes tingle. I can see a combination of feta and other Greek cheeses and chopped baby spinach in my future.
I contacted Rose and she generously allowed me to post this recipe for you.
**Roasted Cherry Tomato Clafoutis**
printed with permission from Rose Murray
2 cups (500 mL) cherry tomatoes (1 lb/500 g)
2 tablespoons (25 mL) olive oil
1 tablespoon (15 mL) chopped fresh thyme (or 1 teaspoon/5 mL dried)
2 cloves garlic, crushed
2 teaspoon (10 mL) granulated sugar
Salt and pepper
1 cup (250 mL) light cream
2 tablespoons (25 mL) all-purpose flour
1/2 lb (250 g) mozzarella cheese, shredded (about 2 cups/500 mL)
Remove the stems from the tomatoes. Arrange in a single layer in a shallow 6-cup (1.5 L) baking dish. Drizzle with the oil; sprinkle with the thyme, garlic, sugar, 1/2 tsp (2 mL) salt and 1/4 tsp (1 mL) pepper.
Roast in a 400°F (200°C) oven for 10 to 15 minutes or until the skin shrivels slightly.
In a blender, blend the cream, eggs and flour until smooth; pour over the tomatoes. Sprinkle with the cheese. Reduce the temperature to 350°F (180°C); bake for about 25 minutes or until puffed and golden. Serve immediately.
Makes 4 servings.
You are reading this post on More Than Burnt Toast at http://morethanburnttoast.blogspot.com. Excerpts and links may be used, provided that full and clear credit is given to the author/owner of More Than Burnt Toast. All rights reserved by Valerie Harrison.