Tomato, goat cheese & olive clafoutis with basil from From the Oven to the Table: Simple Dishes That Look After Themselves (page 92) by Diana Henry

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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

  • breakthroughc on August 21, 2023

    This was delicious. I drained some of the juice off my tomatoes after roasting as they gave off a lot of liquid. They were sungolds from my garden. This step probably wouldn’t be necessary with store bought tomatoes. I added the basil to the dish with the olives and goat cheese. I also used half and half instead of the milk and cream. It has been several several years since I have made this and I’m happy I remembered it.

  • Cathyschuh on June 04, 2021

    This is a great recipe and I think you could use the same base switching out ingredients that you might do in a quiche or a gratin. It came out like a souffle texture and a quiche shape no crust. The use of the food processor to get that airiness is brilliant. I have people over for dinner and was able to start cooking at 5, with it and appetizers and asparagus in the oven by 530. Then it takes care of itself, resting comfortably until you are ready. My center had some jiggle and that slightly gooey warm center with the crustier outside is my favorite.

  • kari500 on October 29, 2019

    Aside from only using plum tomatoes, I followed the recipe exactly. Huge hit. Easy. Served with a simple green salad and ciabatta and it was plenty.

  • Foodycat on October 08, 2019

    I made a half quantity (recipe halves neatly) and then split it between two individual gratin dishes to make two substantial portions. I think it was a bit deeper that way, so it needed almost the same cook time. Very rich - the custard has a wonderful texture - and delicious. I think technically this is a flaugnard, not a clafoutis though!

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