Savory Tomato Clafoutis and a Fall Picnic
I’m super excited to share this post with you because it includes two of my favorite things: picnics and fall. Yep, those two are besties.
We usually think of picnics as a summer activity, but I totally think they’re underrated for fall. Milder weather during this season makes it perfect for you to hang out outdoors with friends and enjoy some wine without the sweltering heat turning it into tea. Add a few basic food items and you are set for a lovely evening.
For this picnic with friends I made a Savory Tomato Clafoutis — simple and classic. If you can find some heirloom tomatoes at the market use them (though they may be done by now), if not, regular cherry tomatoes work or any other veggie of your liking (garlic, broccoli, whatevs).
Since this dish is quite creamy and cheesy, we need something to balance it out on the wine front. Our vino of choice? La Crema’s Sonoma Coast Chardonnay. It’s crisp and fresh, and has just the right amount of acidity to help you get a second serving of this clafoutis, or maybe an extra piece of cheese — your call!
Without further ado, here’s the recipe!
- 5 large eggs at room temperature
- 1 pinch of salt
- ½ cup cashews, soaked for 30 minutes in hot water, drained
- ⅓ cup sour cream
- ⅓ cup milk
- 1 teaspoon fresh thyme, chopped
- 1 pint cherry tomatoes, washed
- ½ cup aged gruyere, shaved (I also recommend using grana padano)
- Fresh cracked pepper to season
- Preheat the oven at 350F. Grease 4 ramekins or one big baking dish
- In a bowl, place the eggs and salt and whisk until frothy and pale. About 4 minutes.
- Place the cashews in a food processor or blender and pulse a few times to break it down. You want the consistency of small crumbles. Don’t blend too much or you’ll end up with cashew butter
- Sift the flour and fold into the eggs, then gently fold the cashews into the mixture. Add sour cream, milk, and thyme and combine.
- Add a few tomatoes into each baking dish and top with cheese (divide cheese among all your dishes). Add some cracked pepper and a pinch of salt to season.
- Pour the egg mixture into each ramekin (try to distribute it equally). You can add extra cheese if you want or leave as is.
- Bake in the oven for about 20 minutes until they have puffed a little and the top gets nice and golden brown. I suggest placing the baked clafoutis under your broiler for a minute or two for an extra crispy top.
You can bake them the night before or the day of, and you can eat them at room temp with some baguette. Dee-lish!
Hope you enjoy some good ol’ fall quality time in the park!