Savory Roasted Tomato and Manchego Cheese Clafoutis

Savory Roasted Tomato and Manchego Cheese Clafoutis is a delicious egg based dish that is totally gluten-free. Made with summer’s sweet cherry tomatoes and fresh herbs, you’ll be making this lovely dish all summer long!

The month of November is Diabetic Awareness Month and November 14th is World Diabetes Day.   Diabetes is on the rise, yet there is still limited awareness of diabetes.

I know some people with diabetes as I’m sure most of you do. How much thought do you give to it? Some info from the ADA:  Diabetes contributes to over 230,000+ deaths per year and costs our health care system $174 billion dollars. 

Diabetes is something we need to think about. When my friend Carolyn from All Day I Dream About Food reached out to me to participate in a World Diabetes Day awareness event with other food bloggers, I was thrilled to help out. I feel honored to help spread the word of the importance of diabetes awareness. If you haven’t every seen Carolyn’s blog, you must visit it for inspirational recipes for those that suffer from diabetes.

Today, my friend Carolyn has put together over 40 food blogger friends who are posting their own diabetic friendly recipes for World Diabetes Day here on Raising Awareness for Diabetes.

I had to think of something to share that is friendly for diabetics. Carolyn’s requirement for the recipe was that it would contain no added sugars, no flour and no starches.  My typical sweets would just not do.

I finally settled on this delicious savory clafoutis that was in the October issue of Whole Living. Inside the issue were the most delicious healthy breakfast recipes (all gluten-free)written by Aran from  Cannelle et Vanille. I did want to try all the recipes and started first with this.

A clafoutis {pronounced klafuti} is a cake-like dessert made with eggs and flour that you will almost always find made with fresh cherries. I was intrigued by this savory version as it reminds me of a frittata (or a quiche or strata). Corn starch is used in the recipe instead of flour. I’ve never used corn starch as a flour replacement. I may try it the next time with flour to compare the texture difference. It was delectable clafoutis.

I’m lucky that my kids will eat any thing that involves eggs. This is a wonderful vegetarian idea for a very busy school night. It was easy for me to make as I had all the ingredients on hand. I think it would be delightful subbed with your favorite cheese if you don’t have manchego on hand.

I’m lucky that my kids will eat any thing that involves eggs. This is a wonderful vegetarian idea for a very busy school night. It was easy for me to make as I had all the ingredients on hand. I think it would be delightful subbed with your favorite cheese if you don’t have manchego on hand.

Read more about diabetes here.

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Savory Roasted Tomato and Manchego Cheese Clafoutis

Savory Roasted Tomato and Manchego Cheese Clafoutis is a delicious egg based dish that is totally gluten-free. Made with summer's sweet cherry tomatoes and fresh herbs, you'll be making this lovely dish all summer long!

Prep Time10 mins

Cook Time40 mins

Course: Dinner

Cuisine: French

Keyword: eggs, gluten-free

Servings: 4

Author: Lora

Ingredients

• 1 1/2 pound cherry tomatoes
• 2 cloves garlic sliced
• 2 tablespoons extra-virgin olive oil
• 2 tablespoons fresh thyme
• Fine-grain sea salt and freshly ground black pepper
• 5 large eggs
• 1/4 cup cornstarch
• 3/4 cup unsweetened coconut milk
• 1 ounce grated Manchego cheese
• 5 basil leaves torn into pieces
• 1 tablespoon chopped fresh parsley

Instructions

• Preheat oven to 400 degrees. On a baking sheet, toss tomatoes and garlic with oil and thyme and season with salt and pepper. Roast the tomatoes until caramelized; about 30 minutes. Transfer the tomatoes and juices to a straight-sided 9-inch-round (2-inch-deep) baking dish and let cool slightly. Lower the oven temperature to 350 degrees.
• In a medium bowl, whisk together eggs, cornstarch, coconut milk, cheese, 1/2 teaspoon salt, and herbs. Pour the egg mixture over tomatoes.
• Bake until top is golden brown and edges are puffed (about 35 to 40 minutes-every oven is different so you should check yours at 35 to make sure it’s not too brown). Serve warm or at room temperature. My clafoutis puffed up beautifully. Don’t be alarmed if it deflates while it cools.

Tried this recipe?Mention @savoringitaly or tag #savoringitaly!