Caramelized Shallot and Tomato Clafoutis
  • 1Tbsp extra-virgin olive oil or camelina oil
  • 1Tbsp unsalted butter
  • 1cup thinly sliced shallots
  • 1tsp coconut sugar
  • 1/2tsp saltdivided
  • 2 garlic clovesminced
  • 3cups cherry tomatoes
  • 6large organic eggs
  • 3/4cup whole or 2% milk
  • 1/3cup all-purpose flour
  • 1Tbsp fresh thyme leaves
  • 1/2tsp black pepper
  • 3oz crumbled soft goat cheese
  1. In small skillet, heat oil over medium heat. Add butter and, once butter has melted, stir in shallots, sugar, and 1/4 tsp salt. Reduce heat to medium-low and cook shallots, stirring frequently, until very soft and golden brown, about 20 minutes. Stir in garlic during the last few minutes of cooking.
  2. Preheat oven to 375 F.
  3. Grease 8 x 8 inch square baking pan. Place tomatoes in dish in a single layer. Top with shallots.
  4. In medium bowl, whisk together eggs and milk. Stir in flour, thyme, 1/4 tspsalt, and pepper until smooth and free of lumps. Gently stir in goat cheese. Slowly pour mixture over tomatoes, making sure tomatoes stay evenly distributed in pan.
  5. Bake until puffy, darkened around edges, and barely set in center, about 30 minutes. Let cool for a few minutes. Slice into 4 squares and serve hot or at room temperature.
Recipe Notes

Per serving: 334 calories; 18 g protein; 19 g total fat (8 g sat. fat); 24 g total carbohydrates (7 g sugars, 2 g fiber); 503 mg sodium