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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.
To see your WW Points for this recipe, track it in the WW App!
(You must be logged into WW on a smartphone or tablet.)
5 SmartPoints (Green plan)
3 SmartPoints (Blue plan)
3 SmartPoints (Purple plan)
4 PointsPlus (Old plan)
How to Make Cherry Tomato Clafouti, Step-by-Step
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.
If you’ve made this Savory Low-Carb Tomato Clafoutis, please give the recipe a star rating below and leave a comment letting me know how you liked it. And stay in touch on Pinterest, Facebook, Instagram and Twitter for the latest updates.
Savory Cherry Tomato Clafouti
Ingredients
- 3/4 cup cherry tomatoes, halved
- 2 eggs
- 1/4 cup non-fat plain Greek yogurt
- 1-1/2 tablespoons white flour, or alternative flour such as chickpea to make gluten-free
- 2 teaspoons Herbs de Provence (or Italian seasoning blend)
- Sea salt
- Freshly ground black pepper
- 1/4 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 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.
Notes
(Must be logged into WW on a smartphone or tablet.) 5 SmartPoints (Green plan) 3 SmartPoints (Blue plan) 3 SmartPoints (Purple plan) 4 PointsPlus (Old plan) 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.
Nutrition
Nutrition information is automatically calculated, so should only be used as an approximation.
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!
Hi John-Mark! So glad it worked for you!
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.
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
You mention milk, but the recipe does not show the amount of milk that is to be used. Please tell me.
Thank you.
Milk was mentioned by mistake. Sorry about that! I’ve amended the notes.