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Cherry Tomato and Pancetta Clafoutis | Kitchen Recipes

Cherry Tomato and Pancetta Clafoutis

  • Difficulty
  • 15 min
    Prep Time
  • 25 min
    Cooking Time
  • Rating


Serves 8


1- 1.2 k (2lb 4oz- 2lb 11oz) cherry tomatoes

2x 65g packs pancetta cubes

5 large eggs

4 large egg yolks

150ml double cream

4oz (110g) grated parmesan

1 tablespoon thyme finely chopped

salt and pepper

3 tablespoons olive oil


You will need 8 shallow ovenproof individual dishes –15 cm diameter,1”deep


Cherry clafoutis is a traditional French dessert. This is a playful savoury take on the original but it uses cherry tomatoes instead of the fruit. I find it the perfect brunch dish since it contains all the breakfast ingredients: bacon, eggs and tomato. 


Preheat the oven 190C, 375F Gas mark 5.

Grease the individual dishes with olive oil using a brush. Wash and dry the tomatoes and fill each dish with them (about 18-20 per dish).

Fry the pancetta cubes in 1 tablespoon olive oil until beginning to brown. Take off the heat and drain off any excess fat. Divide these between the dishes. Meanwhile,in a bowl put the eggs, egg yolks, cheese, seasoning and thyme. Whisk together, and divide the mixture between the 8 dishes. Place in the centre of the oven for 20-25 minutes, until the top is lightly brown and has risen slightly. 

Recipe Courtesy Of

Rosemary Ward

Recipe Courtesy Of

Rosemary Ward