Tomato and Manchego Clafoutis
Serves 8 – 10 as an appetizer
8 ripe, plum tomatoes (about 2 pounds)
Salt and freshly-ground black pepper
2 large eggs
2 large egg yolks
1/3 cup heavy cream or half and half
2 tablespoons flour
3 ounces grated aged Manchego cheese (3/4 cup grated on the small holes of a box grater, or about 1-1/3 cups if you use a fine microplane grater)
1 tablespoon fresh thyme leaves
Preheat the oven to 375 degrees F. Lightly oil a 9-inch cake pan or deep pie plate, or spray with vegetable oil spray.
Core and quarter the tomatoes lengthwise. Lay them out cut-side up on a foil-lined baking sheet and sprinkle each with a little salt. Put them in the oven to roast for 30 to 45 minutes. They should have shriveled up some and may be a little bit brown on the edges. Set them aside to cool for a few minutes.
(If your tomatoes are wonderful, don’t roast them, but instead line the baking sheet with paper towels. Salt the tomatoes and then cover with more paper towels and let drain for 45 minutes. This removes some of the water and helps the clafoutis set up properly.)
In a large bowl that gives you plenty of room, whisk the eggs, egg yolks, cream, flour, half the Manchego, and half the thyme, along with 1/2 teaspoon of black pepper for about a minute. You want everything well-combined and slightly thickened.
Arrange the tomatoes in the greased baking dish and carefully pour the egg mixture over. Top with the rest of the cheese and thyme. Bake for 30 minutes, then check to see how it looks — it should be puffed and just starting to get a little brown on top. Bake for about 5 more minutes if it needs it. Let cool, and serve warm or at room temperature.