Roast tomato clafoutis with goat's cheese from The Big Red Book of Tomatoes (page 116) by Lindsey Bareham

Where’s the full recipe - why can I only see the ingredients?

Always check the publication for a full list of ingredients. An Eat Your Books index lists the main ingredients and does not include 'store-cupboard ingredients' (salt, pepper, oil, flour, etc.) - unless called for in significant quantity.

Notes about this recipe

  • Eat Your Books

    Can substitute feta cheese for goat cheese.

  • veronicafrance on May 02, 2026

    I made this again. I used reblochon instead of goat’s cheese because I had some in the fridge that needed using. The fresh tomatoes took ages to grill, as in half an hour — I might as well have roasted them. Delicious with crème fraîche and basil. I do recommend letting it stand for at least 15 minutes before eating.

  • veronicafrance on April 07, 2024

    Very high effort versus results score. I had some roast tomatoes on hand, so it took me just a few minutes to rustle this up, and it was delicious. It’s effectively an oven-baked frittata or crustless quiche, just with a small amount of flour added. A great choice for a picnic.

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