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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 minutes
Cook Time40 minutes
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.