WRITTEN ON August 18th, 2009 BY Meredith AND STORED IN Cheese, Dinner, No really, what IS for lunch?, Side Dish, Tomatoes, Vegetarian

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August and September are probably my favorite time of year to eat.  The produce is glorious, that perfect mix between summer and fall.  Berries and zucchini and melons are still plentiful, but the apples have already started to appear, and by mid-September we’ll start to see pumpkins and brussels and pears, oh my!  The fairest of them all are the summer tomatoes.  Blight or no blight, they are appearing en masse and I just can’t get enough.  I found these beauties warming in the sun at the Union Square Greenmarkets the other day, and thought immediately of cherries, because of their deep dark color.  Which made me think immediately of clafoutis…and a star was born.  Cherry tomato clafoutis is a riff on the classic French grandma dessert, cherry clafoutis (clah-foo-tee).  It could not be simpler to make. It’s warm and comforting and perfect for lunch or a light dinner. In this savory form, it’s rather like a mix between a flat souffle and a Dutch pancake.  The herb salad on top adds a nice crisp brightness (and it’s a great way for me to use up some of my balcony basil).  Yet another reminder that the summertime is the right time.

Scarlet Fever

Scarlet Fever

Cherry Tomato Clafoutis (serves 4)
1 pint cherry tomatoes
3 eggs
1/3 cup milk
1/3 cup cream
1/2 cup flour
1/2 tsp Salt
Fresh ground pepper, three turns of mill
2 oz fresh goat cheese
Butter for baking dish
Preheat oven to 350.  Liberally butter a shallow round or oval baking dish.  Whisk together eggs, milk, cream, flour, salt and pepper.  Place tomatoes in baking dish, pour custard mix around them.  Dot with goat cheese.  Bake for about 30-35 minutes until set and puffed up.  Top with herb salad, serve immediately.

Cherry Tomato Clafoutis

Cherry Tomato Clafoutis

Herb Salad
¼ cup fresh basil, chiffonade
2 tbsp fresh tarragon, roughly chopped
2 tbsp flat leaf parsley, roughly chopped
2 tbsp fresh chives, chopped
pinch of salt and pepper
drizzle of olive oil
Toss together all ingredients at last minute, serve on top of sliced clafoutis.

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