WW Recipe of the Day: Cherry Tomato Clafouti for Two
Here's a classic French dessert morphed into a marvelous savory main course that is super easy and 100% perfect for just 2 people.
Originally from the Limousin area and still found all over France, you'll find clafoutis made with cherries which are covered with a thick, sweet pancake style batter and then baked until golden.
A lovely café in Beaune—in heart of Burgundy—took the dish, removed the sugar and fruit, added sweet tomatoes and came up with this delicious alternative, much like a crustless quiche, which I sampled last summer.
Of course, I also had to sample a delicious glass of white burgundy wine which I highly recommend to go with this dish.
How Many Calories and WW Points in this Low Carb Cherry Tomato Clafouti?
According to my calculations, each serving has 152 calories and
5 *SmartPoints (Green plan)
3 *SmartPoints (Blue plan)
3 *SmartPoints (Purple plan)
4 *PointsPlus (Old plan)
To see your WW PersonalPoints for this recipe and track it in the WW app or site, Click here!
How to Make Cherry Tomato Clafouti
Step 1: Gather all the ingredients.
Step 2: Lightly spray an 8-inch baking dish with non-stick cooking spray and evenly spread the halved cherry tomatoes on the bottom of the dish.
Step 3: In a medium bowl, mix together the eggs and yogurt.
Whisk in the flour...
Stir in salt, pepper and Herbs de Provence (affiliate link)...
Step 4: Pour the egg batter over the tomatoes in the prepared baking dish.
Top with shredded cheese...
Step 5: Bake for about 20 minutes, or until golden...
Cooking Notes
I adore the gruyere and Swiss shreds that Trader Joe's stocks. Shredding is all done and the flavor is first rate. I also used TJ's brand of Greek yogurt. I love this for its richness and proximity to yogurt found in Greece. If you are not fortunate enough to have access to Trader Joes in your neck of the woods substitute your favorite brands of yogurt and cheese.
The whole dish takes only a few minutes to assemble. This time around I made this on Saturday afternoon, refrigerated it and served it as a late Sunday breakfast.
Practicing a gluten-free lifestyle? Substitute an alternative flour such as chickpea flour for the standard white-wheat flour.
I tried it with chickpea flour, which is readily available both here and France, and actually I like it better. The texture is a little lighter and the flavor is the same.
The clafoutis will look like it has "a real crust," although there is only a scant amount of flour in the recipe. Magic!
Having a party? This recipe can be doubled and put into 2 smaller dishes or 1 larger mold to bake it. Note that the baking times may vary in this case.
Serving Suggestions
Along with the clafoutis, consider a simple small green salad and a bottle of French burgundy.
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Savory Cherry Tomato Clafouti
Ingredients
- ¾ cup cherry tomatoes, halved
- 2 eggs
- ¼ cup non-fat plain Green yogurt
- 1-½ tablespoons white flour, or alternative flour such as chickpea to make gluten-free
- 2 teaspoons Herbs de Provence (affiliate link) (or Italian seasoning blend)
- Sea salt
- Freshly ground black pepper
- ¼ cup Gruyere or Swiss cheese, shredded
Instructions
- Heat the oven to 350F degrees. Lightly spray an 8-inch baking pan (affiliate link) or gratin dish with non-stick cooking spray.
- Evenly spread the tomatoes on the bottom of the dish.
- Mix together the eggs and yogurt in a medium sized bowl.
- Whisk the flour and Herbs de Provence (affiliate link) into the egg mixture, then season lightly with salt and pepper.
- Pour batter over the tomatoes. Top with shredded cheese.
- Bake for about 20 minutes or until golden.
Recipe Notes
*Points® calculated by WW. *PointsPlus® and SmartPoints® calculated by Simple Nourished Living; Not endorsed by Weight Watchers International, Inc. All recipe ingredients except optional items included in determining nutritional estimates. SmartPoints® values calculated WITHOUT each plan's ZeroPoint Foods (Green plan, Blue plan, Purple plan) using the WW Recipe Builder.
If you like this simple cherry tomato clafoutis, you might also like:
- Easy Slow Cooker Frittata
- Individual Ham, Cheese and Veggie Frittata Muffins
- Spanish Tortilla for Two
- 4-Ingredient Microwave Mug Frittata
- Spinach Feta Crustless Quiche
Originally from the San Francisco Bay Area, Hallie is a chef-teacher who eventually found her way to Provence, France, where she gave food and wine tours of the region.
In addition to writing more than a dozen cookbooks, she has also been teaching both professional and recreational cooking classes since 1978.
Hallie looks forward to sharing some of her favorite easy, healthy recipes with you here on Simple Nourished Living.
This post contains affiliate links to products I like. When you buy something through one of my Amazon links or other (affiliate links), I receive a small commission that helps support this site. Thank you for your purchase!
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C Walrond
You mention milk, but the recipe does not show the amount of milk that is to be used. Please tell me.
Thank you.
Martha McKinnon
Milk was mentioned by mistake. Sorry about that! I've amended the notes.
John-Mark
Hi Martha!
There seems to be an error in your recipe .... Step 3 says: Mix together the eggs, MILK, and yogurt in a medium sized bowl. There is no mention of milk in the ingredients list.
Is the ingredients list missing an item, or is the mention of milk in the instructions an error?
Please advise, as this recipe looks so good and I'd loveto make it. Thanks.
Martha McKinnon
Hi John-Mark!
This was made with just yogurt and eggs, no milk. I've updated the instructions accordingly. This is a very forgiving recipe, so if you wanted to add a bit of milk, it would also work. Hope this helps. ~Martha
John-Mark
Hi Martha!
I made this today, and it is (WAS) so delicious!
It is just completely simple to throw together. The small amount of chickpea flour both gives it a wonderful texture and keeps it from tasting eggy like an omelette. But I couldn't stop myself from eating all of it! So much for TWO servings, eh?
I topped this with fresh basil, and will surely be making it again! Thank you!
Martha McKinnon
Hi John-Mark! So glad it worked for you!