Cherry Tomato and Pancetta Clafoutis
- 15 minPrep Time
- 25 minCooking Time
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.