I just finished watching a video posted by a friend on Facebook that left me with a huge lump in my throat. Set to a melancholic song, old photographs of a family — children, grandchildren, marriages, births, deaths — slowly passed before my eyes. Each one full of emotion. Each one telling a story. A meaningful story.
Yesterday was one of those days. When hubby arrived home from work, a little after half past seven, I was still busy ticking away at my laptop, totally absorbed in my own work, and with not even the slightest clue (or care) about what we should have for dinner. A situation like that usually means we’ll both hop in the car, head to the nearest shop and discuss what we’d like to eat on the way there.
Unfortunately (at least in my book), this is becoming a bit of a habit.
This is one of those dishes that I created in a flash. So very easy and so very good. The combination of flavors is pure magic. You have a little heat from the chili, some sweetness from the tomatoes and fried aubergine, and a round, creamy finish courtesy of a little ricotta. I think this one will be a keeper at our house!
Although traditionally a dessert, a savory clafoutis (more like a crustless quiche) is a delicious variation to the one with fruit such as cherries or strawberries. This is a summer variation made with cherry tomatoes and red onions. Bear in mind that you should use only the best and smallest vine-ripe tomatoes. Otherwise the dish will become watery. With a salad, this makes a delightful lunch.
Savory Clafoutis with Cherry Tomatoes and Sweet Red Onions
- 1 tbsp mild olive oil, plus a little extra to grease the dish
- 4 red onions, quartered
- 1 sprig of rosemary
- 1 clove of garlic, bruised
- 500g small, vine-ripe cherry tomatoes
- 4 eggs
- 2 tsps Herbes de Provence
- 100g all-purpose flour
- 125ml milk
- 125ml crème fraîche
- 150g freshly-grated Gruyère
- salt (preferably fleur de sel) and freshly-cracked pepper
Preheat oven to 180°C and lightly grease a 25cm quiche pan with a bit of oil. Put the pan on a baking tray. Heat the oil in a frying pan and gently cook the onions, rosemary and garlic for about 15 minutes. Stir now and again making sure the onions fall apart. Divide the tomatoes over the quiche pan. Take the rosemary out of the onions and garlic and spread this over the tomatoes. In a bowl, whisk the eggs, Herbes de Provence, flour, milk, crème fraîche, cheese, and salt and pepper. Pour the batter over the vegetables and bake the clafoutis for about 50 minutes. The clafoutis will slightly deflate as it cool so serve immediately!