By: christo cc

christo cc — Mon, 25 Sep 2017 12:34:00 +0000

Great idea, terribly executed. Why in the world would anyone use grocery store tomatoes and dried basil? I made this using farm-grown tomatoes ($2.50 for five large tomatoes at a local farm stand), and fresh basil and thyme from my window-box herb garden. _x000D_
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I cut two tomatoes into quarters and drizzled them with oil, then sprinkled them with sea salt and black pepper. I followed the recipe for the clafoutis as (which is not flan-like at all, but more like a thick pancake batter) as described here. I also eliminated the “parmesan” cheese (which I’m sure wasn’t from Parma at all), and substituted a good gruyere that I added after baking, while the tomatoes and pastry were still hot. _x000D_
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My upgrades took a mediocre recipe and elevated it to fine dining at no extra cost, and with little (if any) extra fuss.

Comments on: Tomato and Basil Clafoutis Recipe

By: christo cc