Clafoutis (cluh-FOO-tee) is a rustic tart, initially made with cherries in the Limousin region of south-central France, where black cherry trees abound.
Today, other stone fruits and berries are also used. When other kinds of fruit are used instead of cherries—apples, berries, pears, other stone fruits including prunes—dried plums—the dish is properly called a flaugnarde (flow-NYARD).
In the centuries before ceramic pie plates were invented (during the Renaissance), the filling was placed into a hand-crafted dough with no sides (think of a galette, or a pizza with a higher side crust).
The fruit is placed in a pie shell and covered with a flan (custard)-like filling; then baked until puffy. The fruit is not only inside the custard, but tempting nuggets pop through at the top.
The recipe originated in the Limousin region of France, where black cherries were plentiful (red cherries can also be used). The name derives from the verb clafir, to fill, from the ancient language of Occitania, the modern southern France.
Fruit clafoutis can be served warm, room temperature or chilled; vegetable clafoutis are better warm.
RECIPE: SAVORY TOMATO CLAFOUTIS
A savory clafoutis is similar to a quiche. Without a crust it is a savory custard, and can be made in a pie plate or in individual ramekins.
This recipe was contributed by Karen, FamilyStyle Food to Go Bold With Butter, a source of wonderful recipes.
Karen made the dish as a custard, without a crust. You can do the same, or use a pie crust or a crust of crushed biscuits/crackers.
Prep Time is 10 minutes, cook time is 55 minutes. Serve it warm from the oven or room temperature, for brunch, lunch or dinner, or as a first course or snack.
For a more artistic presentation, use cherry tomatoes in an assortment of colors. You can also combine cherry and grape tomatoes.
12 ounces cherry or grape tomatoes in assorted colors, halved
3 tablespoons butter, melted
Kosher salt or seasoned salt*
2 eggs, separated
1/8 teaspoon sugar
3 tablespoons all-purpose flour
1/4 cup finely grated Parmesan cheese
1/2 cup heavy cream
1/2 cup fresh basil leaves, sliced into ribbons
Optional garnish: marinated tomato “salad”†
Ingredients For 4-6 Servings
*We used rosemary salt, a blend of sea salt and rosemary. You can make your own by pulsing dried rosemary (or other herb) and coarse salt in a food processor. Start with a 1:3 ratio and add more rosemary to taste.
†We cut up the leftover tomatoes and marinated them with diced red onion and fresh herbs in a vinaigrette of olive oil and balsamic vinegar. Drain it thoroughly through a sieve and then use it as a topping or a side garnish.
 A classic clafoutis, a custard tart with black cherries (here’s the recipe from FoodBeam.com).  This mixed berry clafoutis is from The Valley Table, which highlights the cuisine of New York’s Hudson Valley. It is garnished with fresh berries and a side of crème fraîche. A tomato clafoutis with flavorful summer tomatoes (photo courtesy FamilyStyleFood.com.
1. PREHEAT the oven to 375°F. Prick the bottom of the pie shell all over with a fork. Line the bottom with parchment paper and fill with pie weights or dried beans. Bake until the crust begins to color around the edges, 15 to 20 minutes. Remove from the oven, set aside and raise the oven temperature to 400°F.
2. TOSS the tomatoes and butter on a baking sheet and sprinkle with salt to taste. Roast 15-20 minutes until the tomatoes are soft and begin to caramelize. Transfer the tomatoes to 9-inch round or square baking dish, or set aside until Step 5.
3. REDUCE the oven temperature to 375°F. Whisk the egg yolks, 1 teaspoon salt and the sugar in large bowl until lightened and creamy. Stir in the flour, 3 tablespoons of the Parmesan and the cream.
4. BEAT the egg whites in separate bowl or heavy-duty mixer until they form soft peaks. Fold into yolk mixture until blended. Pour batter over tomatoes and sprinkle with basil.
5. BAKE 18-20 minutes or until batter is puffed and light golden. Sprinkle remaining cheese over top and serve warm.
CHECK OUT THE HISTORY OF PIE
Invented by the ancient Egyptians, for some 2,000 years food was not baked in containers (e.g. pie plates, baking pans), but completely wrapped in dough. The dough wrap was called a coffin, the word for a basket or box.
Here’s the scoop.