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Ethnic Sensations
September 2019



Gluten-Free Tomato and Goat Cheese Clafoutis
Serves: 6-8

By Heidi Allison

Tomato and Goat Cheese Clafoutis


Clafoutis is a French dessert that is somewhere between a puffy German pancake and custardy flan, and it originates in the rural region of Limousin. A simple farmer’s dish, clafoutis looks like a fruit tart and is eaten warm—on the day it’s prepared since the batter takes on a rubbery, tough texture the next day.

A savory take on the traditional dish, this recipe switches out the traditional sugar and fruit (cherries, apricots, plums or pears) for summer, sun-ripened tomatoes and goat cheese, creating a quick-and-easy, gluten-free brunch dish that reheats remarkably well the next day in the microwave. I recommend 15 seconds for a large slice, or 300°F in a toaster oven for 5 minutes. Do not overheat the clafoutis or it will get tough.

A versatile recipe, this savory clafoutis can be made with either gluten-free flour, or, AP flour, with surprisingly little difference in taste. The main difference in the finished dish between the two flours is texture: the AP flour will create a clafoutis that is a bit crisper but, must be eaten that day. The gluten-free version is a bit lighter, but holds well in the fridge and reheats nicely.

Tomato and Goat Cheese Clafoutis

Ingredients for Tomato and Goat Cheese Clafoutis


Ingredients:

1/2 package organic mini-tomatoes (grape or Sun Gold), about 1 heaping cup
1.5 cups whole milk
7 tablespoon unsalted butter
1 1/3 cups Bob’s Red Mill Gluten-Free 1 to1 baking flour
or 1 1/3 cups organic AP flour
1/2 tsp. fine-grain sea salt
6 eggs, room temperature
1 cup crumbled goat cheese (about 4 oz.)
12 sprigs of French thyme, leaves only

Preparation:

Preheat oven to 350°F and slice tomatoes in half. Generously butter a quiche pan. Heat milk in a medium pot on medium heat until just simmering, then remove from heat.

Melt the butter in a microwave and set aside. In a large stainless steel or glass bowl, mix flour and salt together. Whisk in eggs, two at a time. Add warm milk, a little at a time, and stir with whisk as you are pouring to combine. Add melted butter, a little at a time, and whisk till incorporated.


Melt the butter in a microwave and set aside. In a large stainless steel or glass bowl, mix flour and salt together. Whisk in eggs, two at a time. Add warm milk, a little at a time, and stir with whisk as you are pouring to combine. Add melted butter, a little at a time, and whisk till incorporated.

Pour batter into buttered quiche pan, then sprinkle thyme leaves and cheese on top of batter. Top with tomatoes and place clafoutis on a baking sheet and place into preheated oven. Cook for 45 minutes, or until browned on top. Remove from oven and allow to cool on a wire rack for at least 15 minutes. Serve warm.


Pour batter into buttered quiche pan, then sprinkle thyme leaves and cheese on top of batter. Top with tomatoes and place clafoutis on a baking sheet and place into preheated oven. Cook for 45 minutes, or until browned on top. Remove from oven and allow to cool on a wire rack for at least 15 minutes. Serve warm.

Makes 4-6 servings.


Gluten-Free Tomato and Goat Cheese Clafoutis
Serves: 6-8

By Heidi Allison

Tomato and Goat Cheese Clafoutis


Clafoutis is a French dessert that is somewhere between a puffy German pancake and custardy flan, and it originates in the rural region of Limousin. A simple farmer’s dish, clafoutis looks like a fruit tart and is eaten warm— on the day it’s prepared since the baked dough takes on a rubbery texture the next day.

A savory take on the traditional dish, this recipe switches out the traditional sugar and fruit (cherries, apricots, plums or pears) for summer, sun-ripened tomatoes and goat cheese, creating a quick-and-easy, gluten-free brunch dish that reheats remarkably well the next day in the microwave—one of the few baked goods that can pull that off! I recommend in a 15 seconds for a large slice, in a 900 watt microwave oven, or 300 degree in a toaster oven or 5 minutes. Do not overheat the clafoutis or it will get tough.

A versatile recipe, this savory clafoutis can be made with either gluten-free flour, or, AP flour (If gluten is not a health concern), with surprisingly little difference in taste. The main difference in the finished dish between the two flours is texture: the AP flour will create a clafoutis that is a bit crisper, but, must be eaten that day. The gluten-free version is a bit lighter, but holds up well in the fridge for several days, and reheats beautifully!

Gluten-Free Tomato and Goat Cheese Clafoutis

Ingredients for Tomato and Goat Cheese Clafoutis


Ingredients:

1/2 package organic mini-tomatoes (grape or Sun Gold), about 1 heaping cup
1.5 cups whole milk
7 tablespoon unsalted butter
1 1/3 cups Bob’s Red Mill Gluten-Free 1 to1 baking flour
1/2 tsp. fine-grain sea salt
6 eggs, room temperature
1 cup crumbled goat cheese (about 4 oz.)
12 sprigs of French thyme, leaves only

Preparation:

Preheat oven to 350°F and slice tomatoes in half. Generously butter a quiche pan. Heat milk in a medium pot on medium heat until just simmering, then remove from heat.

Melt the butter in a microwave and set aside. In a large stainless steel or glass bowl, mix flour and salt together. Whisk in eggs, two at a time. Add warm milk, a little at a time, and stir with whisk as you are pouring to combine. Add melted butter, a little at a time, and whisk till incorporated.


Melt the butter in a microwave and set aside. In a large stainless steel or glass bowl, mix flour and salt together. Whisk in eggs, two at a time. Add warm milk, a little at a time, and stir with whisk as you are pouring to combine. Add melted butter, a little at a time, and whisk till incorporated.

Pour batter into buttered quiche pan, then sprinkle thyme leaves and cheese on top of batter. Top with tomatoes and place clafoutis on a baking sheet and place into preheated oven. Cook for 45 minutes, or until browned on top. Remove from oven and allow to cool on a wire rack for at least 15 minutes. Serve warm.


Pour batter into buttered quiche pan, then sprinkle thyme leaves and cheese on top of batter. Top with tomatoes and place clafoutis on a baking sheet and place into preheated oven. Cook for 45 minutes, or until browned on top. Remove from oven and allow to cool on a wire rack for at least 15 minutes. Serve warm.

Makes 4-6 servings.