Blistered Cherry Tomato & Parmigiano Savory Clafoutis
A sweet clafoutis is nice, but a savory one baked in a smoking hot cast-iron skillet is a Tuesday lunch revelation. We blister the tomatoes first so their juices concentrate instead of turning the batter to mush. Pour over a blender-quick parmesan batter, bake until puffed and deeply bronzed, and call it a café-level lunch.
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Ingredients
- 1 pint cherry tomatoes(washed and dried well)
- 1 tbsp olive oil(for blistering)
- 1 tbsp cultured butter(for the pan edge)
- 3 large eggs(room temperature)
- 1 cup whole milk
- 1/2 cup all-purpose flour
- 1/2 cup Parmigiano-Reggiano(finely grated, plus extra for top)
- 1 tsp Dijon mustard
- 1/2 tsp kosher salt
- 1/4 tsp black pepper(freshly ground)
- 2 tbsp fresh basil leaves(torn)
- 1 big pinch flaky sea salt(for finishing)
Instructions
- 1
Place a 10-inch cast-iron skillet in your cold oven and preheat to 425F (220C). We want a crust, and a cold pan means a tight, pale bottom. Leave the skillet in while the oven heats up.
15 min
Tip: Cami's shortcut note: heating the skillet alongside the oven saves you 15 minutes of dead time.
- 2
While the pan heats, throw 3 large eggs, 1 cup whole milk, 1/2 cup all-purpose flour, 1/2 cup grated Parmigiano-Reggiano, 1 tsp Dijon mustard, 1/2 tsp kosher salt, and 1/4 tsp black pepper into a blender. Blitz for 15 seconds until perfectly smooth. Leave it in the blender to rest.
5 min
Tip: Let time do the work. Resting hydrates the flour so the crumb stays lacy, not tight like a bad alibi.
- 3
Carefully pull the screaming-hot skillet from the oven. Toss in 1 tbsp olive oil and 1 pint cherry tomatoes. Shake to coat. Return to the oven for 8 minutes until the skins blister, split, and char slightly.
8 min
Tip: Don't skip this. We blister first so they don't weep water into our batter. Watery tomatoes will ruin your bake.
- 4
Pull the skillet out again. Drop in 1 tbsp cultured butter. It will foam and sizzle aggressively against the cast iron. Immediately pour the resting batter directly over the hot tomatoes. Bake for 22 minutes until puffed, golden, and set in the center.
22 min
Tip: The butter foaming is the lacy edge being born. The center wobble should be firm, not liquid.
- 5
Remove from the oven. It will puff like a soufflé and fall just as fast; that is exactly what a clafoutis is supposed to do. Scatter with 2 tbsp torn fresh basil leaves and finish with 1 big pinch flaky sea salt. Serve warm directly from the pan.
5 min
Tip: We are not suffering for a Tuesday lunch. Cut it into big wedges and eat immediately.
Chef's Notes
Butter is not a garnish, except when it is. Dropping that knob of cultured butter into the hot skillet right before the batter goes in gives you a fried-crisp edge that makes this dish. Don't skip the blender for the batter either—it aerates the eggs and ensures zero dry flour pockets.
Frequently Asked Questions
How long does Blistered Cherry Tomato & Parmigiano Savory Clafoutis take to make?
Blistered Cherry Tomato & Parmigiano Savory Clafoutis takes about 40 minutes total. That includes 10 minutes of prep and 30 minutes of cooking.
How many servings does this recipe make?
This recipe makes 4 servings.
What skill level is needed for Blistered Cherry Tomato & Parmigiano Savory Clafoutis?
This recipe is rated easy — it's beginner-friendly and straightforward.
What ingredients do I need for Blistered Cherry Tomato & Parmigiano Savory Clafoutis?
The main ingredients are: cherry tomatoes, olive oil, cultured butter, eggs, whole milk, all-purpose flour, Parmigiano-Reggiano, Dijon mustard, kosher salt, black pepper, fresh basil leaves, flaky sea salt.
What type of meal is Blistered Cherry Tomato & Parmigiano Savory Clafoutis?
Blistered Cherry Tomato & Parmigiano Savory Clafoutis is categorized as: lunch, side dish.
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