Tomato and onion clafoutis recipe

  • Serves 6
  • 20 mins to prepare and 25 mins to cook
  • 351 calories / serving
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067438 Tomato and onion clafoutis HERO

Preheat the oven to 180°C, Gas Mark 6.

Wash the tomatoes and dry with a cloth.

Peel the onions, removing the green part of the stalk and then cut into two. 

Melt 30g butter in a frying pan, add the onions and the sugar, grind on some pepper and leave to caramelise gently over a medium heat, stirring constantly. Grease a nonstick cake tin and arrange the slightly caramelised tomatoes and onions in it.

In a mixing bowl, beat the eggs, season with salt and pepper and then add the corn flour, milk and cream, beating constantly. Pour the mixture over the tomatoes and onions and bake in the bottom of the oven for 20 minutes.

Serve hot, straight from the oven.

Cook's tip

Why not serve accompanied by fish or poultry. Try warm or cold alongside a salad.

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  • Ingredients

  • 700g cherry tomatoes
  • 2 bunches small spring onions
  • 60g (2 1/4 oz) butter
  • 1tbsp caster sugar
  • 6 eggs
  • 6tsp corn flour
  • 400ml milk
  • 350ml single cream
  • salt
  • pepper
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  • Energy 1459kj 351kcal 18%
  • Fat 27.6g 39%
  • Saturates 14.6g 73%
  • Sugars 11.2g 12%
  • Salt 0.5g 9%

of the reference intake
Carbohydrate 14.3g Protein 13.1g Fibre 2.2g


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