basil & besos: comfort food, pt. 2

Roasted Cherry Tomato Clafoutis

Rain is returning to the Puget Sound and it is time to get cozy.  Inspired by Aran Goyoaga, the woman behind the beautiful blog Cannelle et Vanille, and her recent appearance in Whole Living, we started our descent into dusky autumn days and heartwarming comfort food by making a version of her Roasted Cherry Tomato Clafoutis based on what we had in the pantry.

We roasted cherry tomatoes from the garden of a sweet and generous neighbor, then whisked together fresh eggs from our chickens, whole milk, white Aussie cheddar and clippings of fresh basil, green onion and parsley herbs from the back porch and poured it carefully over the now caramelized tomatoes and slid it all into the oven.

An intoxicating aroma akin to a rich, deep-dish pizza filled the house as the clafoutis puffed and turned golden-brown.  Less than an hour later, we eagerly waited for the dish to cool. Upon slicing into it, we realized that even with the substitutions, we had stumbled upon a recipe calibrated to provide perfection and flexibility.

With a not-too-eggy texture and flavor that appealed to a one and a half year old and a husband who is not a fan of tomatoes, Roasted Cherry Tomato Clafoutis was a hit in our house and we are eager to try more recipes from Aran Goyoaga, especially from her new book, Small Plates & Sweet Treats: My Family’s Journey to Gluten-Free Cooking.  Hopefully you get a chance to enjoy this dish while tomatoes are still in season!

Happy Noshing! – Wild Wren