by Meredith Shanley
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Meredith Shanley's Notes:
Expand3 eggs Ask a question about this ingredient
1/3 cup whole milk Ask a question about this ingredient
1/3 cup cream Ask a question about this ingredient
1/2 cup flour Ask a question about this ingredient
1/2 teaspoon salt Ask a question about this ingredient
1/4 teaspoon freshly ground black pepper Ask a question about this ingredient
2 handfuls fresh basil, chiffonade Ask a question about this ingredient
2 handfuls fresh parsley, rough chop Ask a question about this ingredient
3 tablespoons fresh tarragon, rough chop Ask a question about this ingredient
3 tablespoons fresh chives, chopped Ask a question about this ingredient
2 (drizzles around bowl) extra virgin olive oil Ask a question about this ingredient
1 pinch salt Ask a question about this ingredient
3 turns fresh cracked black pepper Ask a question about this ingredient
Preheat oven to 350, liberally butter a ceramic or glass baking dish (preferably round or oval)
Ask a question about this stepIn a large bowl, whisk together eggs, milk and cream. Add salt, pepper, and flour, whisk until just combined.
Ask a question about this stepPlace tomatoes into buttered baking dish, spread evenly. Pour custard mixture over top.
Ask a question about this stepDot with goat cheese. Bake in oven until puffed and lightly browned, about 30-35 minutes.
Ask a question about this stepOnce clafoutis is out of oven, toss together herb salad (make sure to do this at the last minute so the herbs are not wilted). Serve each slice of clafoutis topped with herb salad.
Ask a question about this stepYou had me from BLT Panzanella, Meredith Shanley, but this is the proverbial icing. What a wonderful idea. When summer gets here. When.
I like it. That ain't no chiff in the picture . . . but I like it.
Joanne Chang is the pastry chef/owner of Flour Bakery+Cafe and chef/co-owner of Myers+Chang in Boston.
Now that some cherry tomatoes are ripening, I can't wait to make this clafoutis!