Tomato, goat’s cheese, olive & basil clafoutis

In 2010 the vegetarian Thursday started in Germany. In 2011 the book of the book with the same name was published *. In 2013, this was even – albeit not very successful – an election campaign issue for the Bündis 90/Die Grünen. After that, the action fell asleep, but that didn’t stop me from cooking meatless. Good quality meat is expensive, so I’d rather eat less of it. This week I prepared

Tomato, goat’s cheese, olive & basil clafoutis


You can do step 1 and 2 in advance, so that you just have to mix the batter and lunch is freshly made in 30 minutes. This is a really delicous savoury version of clafoutis, I had only tried the version with gooseberries and cherries.

Tomato, goat’s cheese, olive & basil clafoutis

YIELD: 6 servings

Tomato, goat’s cheese, olive & basil clafoutis


This savoury clafoutis easy but really rich, basically a crustless tomato and goat’s cheese tart. Perfect for lunch, says Diana Henry


  • 400 grams cherry tomatoes; Ulrike: yellow and red
  • 1½ tbsp olive oil
  • 6 medium eggs, 4 whole eggs plus 2 yolks only; Ulrike: 5 whole eggs
  • 50 grams plain flour
  • 200 ml milk
  • 300 ml double cream
  • 30 grams freshly grated Parmigiano Reggiano
  • 1 clove garlic, puréed
  • 30 grams pitted black olives, chopped
  • 200 grams goat’s cheese, crumbled
  • 10 grams basil, torn, plus extra to serve


 ‎ 978-1784725846 *

modified by from:
Diana Henry
From the Oven to the Table: Simple dishes
that look after themselves
ISBN: 978-1784725846

also found at Waitrose


  1. Preheat the oven to 190°C, gas mark 5. Place the tomatoes in a 20×30 cm shallow ovenproof dish. Drizzle the tomatoes with the olive oil and season. Turn them over so that the surfaces are all coated in a little oil.
  2. Roast for 20-30 minutes or until soft and slightly shrunken. Take out of the oven and set aside for later. Turn the oven down to 180°C, gas mark 4.
  3. Put the eggs, yolks, flour, milk, cream and seasoning into bowl and blitz with a hand held blender. Add the Parmigiano Reggiano and the garlic.
  4. Scatter the olives, goat’s cheese and basil over the tomatoes. Pour the batter over and bake for 30 minutes until it’s puffed, golden and just set in the middle. The batter will sink a little once it has sat for a while. Diana Henry don’t think to serve this Tomato, goat’s cheese, olive & basil clafoutis with anything except some fresh basil. It’s lovely as it is.

total time 1 ¼ h
preparation time: 15 minutes
baking time: 60 minutes

* = Affiliate-Link zu Amazon
Photo Credit: I ♥ Cooking Clubs
Meatless Monday!
For all other great Meatless Day! recipes visit the I heart cooking clubs site
more I ♥ CC at Kuechenlatein
more recipes from Diana Henry
more recipes and entries in English

5 thoughts on “Tomato, goat’s cheese, olive & basil clafoutis

  1. Pingback: I heart cooking clubs -

  2. Kim of Stirring the Pot

    Isn’t it interesting to look back and see how far we’ve come with veggie forward meals? We have really come a long way!

    I have to get my hands on this Diana Henry book and am so glad you shared it with us! This savory clafoutis is simply gorgeous!

  3. Kayte

    This looks fantastic and I have never seen one like this before, so it was very fun to see and read about it. This would be a hit here. You make it all look easy and beautiful.


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