Caramelized Shallot and Tomato Clafoutis

Clafoutis (cla-foo-tee) is a French dessert that’s based on a fluffy batter with generous amounts of fruit, usually cherries. But it can also present itself as a savory dish reminiscent of frittata. In this gorgeous and tasty Caramelized Shallot and Tomato Clafoutis, the shallots skyrocket the overall flavor and the tomatoes bring instant brightness. Goat cheese lends the dish a creamy mouthfeel.

Tip: Stay golden

When caramelizing shallots and onions, it’s important to go slow. If you bump up the heat to rush the process, they’ll scorch. At lower temperatures, the sugars trapped inside caramelize steadily, never burning but instead growing ever more golden and delicious. Caramelized shallots and onions also taste great on burgers and sandwiches.

Caramelized Shallot and Tomato Clafoutis

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Course

Main Dish

Servings

4

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Ingredients

• 1 Tbsp extra-virgin olive oil or camelina oil
• 1 Tbsp unsalted butter
• 1 cup thinly sliced shallots
• 1 tsp coconut sugar
• 1/2 tsp salt divided
• 2 garlic cloves minced
• 3 cups cherry tomatoes
• 6 large organic eggs
• 3/4 cup whole or 2% milk
• 1/3 cup all-purpose flour
• 1 Tbsp fresh thyme leaves
• 1/2 tsp black pepper
• 3 oz crumbled soft goat cheese

Ingredients 1 Tbsp extra-virgin olive oil or camelina oil 1 Tbsp unsalted butter 1 cup thinly sliced shallots 1 tsp coconut sugar 1/2 tsp salt divided 2 garlic cloves minced 3 cups cherry tomatoes 6 large organic eggs 3/4 cup whole or 2% milk 1/3 cup all-purpose flour 1 Tbsp fresh thyme leaves 1/2 tsp black pepper 3 oz crumbled soft goat cheese

Course Main Dish Servings 4 Print Recipe

Instructions

1. In small skillet, heat oil over medium heat. Add butter and, once butter has melted, stir in shallots, sugar, and 1/4 tsp salt. Reduce heat to medium-low and cook shallots, stirring frequently, until very soft and golden brown, about 20 minutes. Stir in garlic during the last few minutes of cooking.
2. Preheat oven to 375 F.
3. Grease 8 x 8 inch square baking pan. Place tomatoes in dish in a single layer. Top with shallots.
4. In medium bowl, whisk together eggs and milk. Stir in flour, thyme, 1/4 tspsalt, and pepper until smooth and free of lumps. Gently stir in goat cheese. Slowly pour mixture over tomatoes, making sure tomatoes stay evenly distributed in pan.
5. Bake until puffy, darkened around edges, and barely set in center, about 30 minutes. Let cool for a few minutes. Slice into 4 squares and serve hot or at room temperature.

Recipe Notes

Per serving: 334 calories; 18 g protein; 19 g total fat (8 g sat. fat); 24 g total carbohydrates (7 g sugars, 2 g fiber); 503 mg sodium