- Cherries, cherry tomatoes and thyme clafoutis
I heard deep fried… It can’t be that… It must be a professional deformation and the lack of sleep.The commentator in Wimbledon was talking about Venus Williams who was moaning so loud after one hour game. So no it can’t be deep fried, I doubt that Venus Williams has a calamari and aioli diet for now. Or maybe… and that’s why she is moaning so hard when she taps the ball…
I was already cooking at 6 this morning then went to the market to buy veg and then cooking again. I washed something like 2 tons of salad, made canapés, roast aubergines, fried peppers, baked salmon, made sauce reduction… And now back home, I am making sushis, clafoutis and fish cakes with tuna. Hence my professional deformation sometimes.
This week, for you is a recipe from my very dear friend, Nadine. She made last time the best cherry clafoutis I have ever had. Here is one of the recipe she so cutely took time to write by hand, put a ribbon on each paper and that’s also why I love her.
As I didn’t have any black olives I modified her recipe (just a bit) and made the same without olives but added cherry tomatoes.
Clafoutis with cherries, cherry tomatoes and thyme, serves 4-6 pers
- 250g of cherries
- 250g of cherry tomatoes
- 2 tbsp of fresh thyme
- 2 tbsp of flour
- 250ml of milk
- 50ml of olive oil
- 10g of butter for the baking tray
- Black pepper
Preheat the oven at 280°.
Butter and flour the mold. Beat the eggs in a bowl with the thyme, add the flour little by little and pepper.
Then add the milk and olive oil.
Wash the cherries and cherry tomatoes, spread them in the mould and drop the preparation on the top et put in the oven for 25-30min.
It’s not sweet, not savoury, tastes summer and olive oil, great to serve with a salad.