If you can still find a pint of sungold tomatoes, grab 'em up. These beautiful yellow-orange orbs are sweet as candy, making the cherry designation equally apt for flavor as it is for size. Because of their sweetness, I thought that they might be interesting as a savory version of the classic country French dish: claufouti. Substuting tomatoes for cherries, parmesan for sugar and increasing the salt, I think I created a lovely brunch entree or side dish for chicken or fish.
Sungold Tomato Claufouti
1/3 cup all-purpose flour
1 large egg
1/2 cup milk
1/3 cup parmesan
1/2 teaspoon granulated sugar
1/4 teaspoon kosher salt
1 cup sungolds, halved
pinch cayenne
Preheat the oven to 350 F. Mix the flour, egg, milk, parmesan, sugar and salt in a blender. Pour 1/4 cup of batter in the bottom in a buttered oven-proof souffle dish. Sprinkle the tomato halves over this layer and then pour the remaining batter on top. Bake for 40-50 minutes or until the claufouti is puffed and golden. Serve warm or at room temperature.
1/3 cup all-purpose flour
1 large egg
1/2 cup milk
1/3 cup parmesan
1/2 teaspoon granulated sugar
1/4 teaspoon kosher salt
1 cup sungolds, halved
pinch cayenne
Preheat the oven to 350 F. Mix the flour, egg, milk, parmesan, sugar and salt in a blender. Pour 1/4 cup of batter in the bottom in a buttered oven-proof souffle dish. Sprinkle the tomato halves over this layer and then pour the remaining batter on top. Bake for 40-50 minutes or until the claufouti is puffed and golden. Serve warm or at room temperature.
Kid Cooking Tips
Kids will find it fun to measure the ingredients, pulse the blender and layer the ingredients.
Provenance
Egg from Cedar Valley Sustainable Farm
Milk from Organic Valley
Parmesan, Sarvecchio
Sungolds from Tomato Mountain
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