Ingredients for Tomato And Chorizo Clafouti
- 250g cherry tomatoes, halved
- 4 large eggs
- Egg Yolk
- 200ml whole milk
- Whipping Cream
- 1 tablespoon cornstarch
- Chorizo Sausage
- 1/4 teaspoon freshly grated nutmeg
- Butter, for greasing
- Salt And Pepper
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How to Make Tomato And Chorizo Clafouti
- Preheat oven to 200°C (425°F).
- Halve the cherry tomatoes and season generously with salt. Place them cut-side down on a paper towel-lined plate to drain for at least 10 minutes.
- In a large bowl, whisk together the eggs, milk, and cream until light and frothy, like a fluffy omelette.
- Whisk in the cornstarch, nutmeg, salt, and pepper until well combined.
- Grease a 20cm round, heavy-based, non-stick cake tin with butter. Alternatively, line the tin with wax paper, ensuring it extends above the sides for easy removal.
- Arrange the chorizo slices and cherry tomatoes, cut-side down, evenly across the bottom of the prepared tin.
- Carefully pour the egg mixture over the chorizo and tomatoes.
- Bake for 25-35 minutes, or until the clafouti is golden brown and just set around the edges but still slightly wobbly in the center.
- Let the clafouti cool for 5-10 minutes in the tin before serving at room temperature or slightly warm. Enjoy!
Nutrition Information (Approximate per serving)
Sodium
95 g
Sugar
4g
Fat
167g
Carbs
3g
