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Summer Clafoutis with Cherry Tomatoes and Corn

Summer Clafoutis with Cherry Tomatoes and Corn

Image credit to: Chris McIntosh for Boston Organics


  • 1 cup of flour
  • 3 eggs
  • 1 cup milk
  • 1 tsp salt
  • 1 Tbsp sugar
  • freshly ground black pepper
  • butter for greasing the pan
  • 15 cherry tomatoes
  • 1 cup of fresh corn kernels, toasted
  • 1/2 cup of Parmigiano Reggiano cheese (goat cheese would be nice too)
  • handful of fresh basil, chopped


1. Grease 9" pie plate, or 9" cast iron skillet with butter. Toast corn by cooking it in a heavy skillet with oil for about 10 minutes, until it starts to pop and get a nice char. Scatter the cherry tomatoes over the bottom of the pan. 

2. Preheat oven to 350°F. Mix flour, eggs, milk, salt and pepper in a bowl. Add the corn, cheese and basil and pour batter over the tomatoes in the pan. Bake 40-45 minutes until puffed and golden.

3. Remove from oven and let rest 15 minutes before serving, so you don't burn your mouth biting into a hot whole cherry tomato!

Drizzle with balsamic reduction (optional).

Adapted from Stacey Snacks Online

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