Tomato and Chorizo Clafouti
Elevate your weeknight dinners with this savory and robust Tomato and Chorizo Clafouti, a unique twist on the classic French dessert. This comforting baked dish combines smoky, crispy chorizo sausage with sweet, blistered cherry tomatoes, all enveloped in a light, custard-like batter infused with Parmesan, garlic, and a touch of creaminess. Quick to prepare and packed with bold flavors, this clafouti is as easy as whisking together simple pantry staples and letting the oven do the magic. Perfect for brunch, a light dinner, or an elegant appetizer, it’s a versatile recipe bursting with Mediterranean-inspired flavor. Garnished with fresh parsley and best served warm, this dish pairs beautifully with a crisp green salad or a slice of crusty bread for a satisfying, crowd-pleasing meal.
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Recipe Information
Ingredients
- 200 grams chorizo sausage
- 200 grams cherry tomatoes
- 3 large eggs
- 75 grams all-purpose flour
- 250 ml whole milk
- 50 ml heavy cream
- 50 grams Parmesan cheese
- 2 cloves garlic
- 1 tablespoon olive oil
- 2 tablespoons fresh parsley
- 0.5 teaspoons salt
- 0.5 teaspoons black pepper
Instructions
Preheat your oven to 375°F (190°C). Lightly grease a 9-inch pie dish or baking dish with butter or olive oil.
Slice the chorizo into small coin-shaped pieces. Heat the olive oil in a skillet over medium heat and cook the chorizo for 3-4 minutes until slightly crisp. Remove from the skillet and set aside.
In the same skillet, add the whole cherry tomatoes and sauté for 2-3 minutes until they begin to soften and blister. Remove from heat and set aside.
In a mixing bowl, whisk together the eggs and flour until smooth and lump-free.
Gradually add the milk and heavy cream to the egg mixture, whisking constantly. Stir in the grated Parmesan cheese, minced garlic, salt, and black pepper.
Spread the cooked chorizo and cherry tomatoes evenly across the bottom of the prepared baking dish.
Pour the batter over the chorizo and tomatoes, ensuring they are evenly distributed within the mixture.
Place the dish in the preheated oven and bake for 30 minutes, or until the clafouti is set and golden brown on top.
Remove from the oven and let it cool slightly for 5-10 minutes. Garnish with freshly chopped parsley before serving.
Serve warm as a main dish or alongside a crisp green salad.
Nutrition Facts
Calories |
2186 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 154.5 g | 198% | |
| Saturated Fat | 66.6 g | 333% | |
| Polyunsaturated Fat | 1.6 g | ||
| Cholesterol | 861 mg | 287% | |
| Sodium | 5427 mg | 236% | |
| Total Carbohydrate | 82.7 g | 30% | |
| Dietary Fiber | 5.1 g | 18% | |
| Total Sugars | 18.5 g | ||
| Protein | 103.6 g | 207% | |
| Vitamin D | 5.9 mcg | 30% | |
| Calcium | 931 mg | 72% | |
| Iron | 12.0 mg | 67% | |
| Potassium | 1250 mg | 27% | |
*The % Daily Value tells you how much a nutrient in a serving of food contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.
