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Appetizers, Sides

Cherry tomato clafouti

Cherry tomato clafouti
Los Angeles Times

All I was hoping for at lunch in the Nice-Cote d'Azur airport was something slightly better than the chicken or "beef" Air France would undoubtedly be shoveling out. What I got was a good table with a view of the ... Read more

Total time: 35 minutes | Serves 6
  • Butter for greasing baking dishes
  • 6 oil-packed sun-dried tomatoes, cut into julienne
  • 6 thin slices saucisson, cut into julienne
  • 48 cherry tomatoes
  • 1 cup milk
  • 3 eggs
  • 3 tablespoons melted unsalted butter
  • 1/4 teaspoon sea salt
  • 1/8 teaspoon freshly ground black pepper
  • 2 teaspoons chopped fresh rosemary
  • 1/4 cup flour, sifted

Step 1Heat the oven to 350 degrees. Butter 6 (5-inch-by-1-inch) gratin dishes. Divide the sun-dried tomatoes and saucisson slivers among them. Arrange the cherry tomatoes in the dishes.

Step 2In a blender jar, combine the milk, eggs, melted butter, salt, pepper, rosemary and flour and process until smooth. Divide the mixture among the prepared pans, pouring about one-third cup in each dish and half-covering the tomatoes.

Step 3Bake until set, about 20 minutes. Serve warm.

Note: Saucisson are small, dried sausages.


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