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Tomato and Basil Clafoutis Recipe

September 13, 2016 Angie Wright
1 hour 10 minutes
Serves: 6
Just prepared batch of Tomato and Basil Clafoutis

Tomato season is here and it’s making me instantly regret not growing any in my green house this year. All my friends are posting pictures of their summer harvests and I’m left heading to the grocery store. Not always a bad thing when tomatoes are on sale and you find a cute little package of multi coloured cocktail tomatoes!

I knew right away I wanted to make a tomato and basil clafoutis. A few months ago I attended a class where we paired off, cooked and photographed some new food dishes. The other team made a savoury clafoutis and I had major food envy! Typically you’ll find the sweet variety of clafoutis made with cherries and dusted with powdered sugar. Don’t let the fancy French name scare you though. This recipe is one of the easiest and impressive dishes you can make! The flan like batter is made in one bowl so it’s also very quick to prepare.

I used Litehouse® Freeze Dried Basil so there was no rolling, chopping or dicing required. The entire line of dried herbs are such a time saver and there’s no fear of having to use up the rest of the herbs right away before they spoil. Just close the lid and place the jar back in the cupboard for next time.

This vegetarian recipe can also be made gluten free by replacing the all purpose flour and baking powder with a gluten free blend. A perfect addition to your next weekend brunch!

Tomato and Basil Clafoutis Recipe

September 13, 2016 Angie Wright
1 hour 10 minutes
Serves: 6

Garden tomato season is the perfect time for this dish!

Tomato and Basil Clafoutis fresh from the oven
  • 12 eaCherry or Cocktail Tomatoes
  • ½ cupFlour
  • ½ tspBaking Powder
  • ¼ tspSalt
  • ¼ tspBlack Pepper
  • 2 tspLitehouse Freeze Dried® Basil
  • 3 eaEggs
  • 1 cupMilk
  • ⅓ cupGrated Parmesan Cheese


Preheat the oven to 425°F and lightly coat a 9 inch pie plate with cooking spray.Place the tomatoes in the pie plate and set aside.In a large bowl or stand mixer combine the remaining ingredients. Mix until combined, scraping the bowl occasionally.Pour the mixture over and around the tomatoes and place in the oven for 15 minutes. After 15 minutes, lower the oven to 350°F and continue baking for 25 minutes.Let the Clafoutis sit for at least 15 minutes before slicing.

Litehouse products used

Freeze Dried Basil

christo cc

Great idea, terribly executed. Why in the world would anyone use grocery store tomatoes and dried basil? I made this using farm-grown tomatoes ($2.50 for five large tomatoes at a local farm stand), and fresh basil and thyme from my window-box herb garden. _x000D_ _x000D_ I cut two tomatoes into quarters and drizzled them with oil, then sprinkled them with sea salt and black pepper. I followed the recipe for the clafoutis as (which is not flan-like at all, but more like a thick pancake batter) as described here. I also eliminated the "parmesan" cheese (which I'm sure wasn't from Parma at all), and substituted a good gruyere that I added after baking, while the tomatoes and pastry were still hot. _x000D_ _x000D_ My upgrades took a mediocre recipe and elevated it to fine dining at no extra cost, and with little (if any) extra fuss.


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