At this time of year, I let my chickens out to graze on the lawn and fields every day. They enjoy the freedom and we are rewarded with bright orange yolked eggs. The other day I couldn't help but see the similarity in two of my new colors of Julia Yarn Colors that Nashua Handknits is bringing out this coming fall. The little balls of yarn I wound looked so similar to the eggs' yolks I have been cooking every morning that I just couldn't help myself from taking this photo.
At this time of year, I'm always looking for ways to cook eggs to get rid of the glut of my hens' production. With stone fruit season fast approaching (cherries, apricots, peaches and plums), I began thinking about the classic french peasant dessert "clafouti." I was first introduced to it in Julia Child's "Mastering the Art of French Cooking" a long time ago. I love this easy dessert - impressive, not at all labor intensive, light and perfect for springtime.
Somewhere long ago, I once saw a recipe for a tomato clafouti. My search was on - where the heck did I see that? After looking through all my cookbooks, I finally gave up. I decided to take Julia's basic recipe for sweet clafouti and then adapt it to a bunch of cherry tomatoes I had hanging around to make a savory clafouti. It turned out to be perfect for a weekend brunch picnic. It looks so pretty, I can foresee making it for lunch with friends late this summer when my homegrown cherry tomatoes are in abundant supply. Enjoy!
Kristin's Tomato Clafouti
1 1/4 cups milk
3 extra large eggs
1/2 teaspoon salt
1/2 cup flour
3 cups cherry tomatoes - many colors are nice
4 oz. grated Gruyere or Parmesan cheese
Preheat oven to 350 degrees.
Mix together the milk, eggs, salt and flour in a blender or with a hand mixer. By hand, mix in half the cheese. Butter a porcelain quiche pan and pour enough of the batter into the bottom of the pan to cover. Bake for about 5 minutes to set the batter. Remove from oven and place cherry tomatoes neatly around the pan. Pour the batter over the tomatoes. Sprinkle the remainder of the cheese on top. Bake for 45 minutes. A knife should come out clean when inserted into the clafouti.
Serve warm with a green salad. The clafouti is just as good the next day.