Tomato and Chorizo Clafouti

READY IN: 40mins
Recipe by Sackville

This makes a lovely dish for brunch and adds a Spanish twist to the traditional quiche.

Top Review by stormylee

What a delicious, savoury dish! Not exactly light, but I think indulgence is in order on Sunday mornings! Made two changes: used salchichón a la pimienta instead of chorizo and added one slice of toast, cubed (just because I originally intended to make a savoury bread pudding and the thought of toast stuck with me!). I didn't whip the egg mixture vigorously enough when adding the cornstarch so had a few floury lumps here and there: so work quickly at that point! This was sooo good - thank you for sharing, Sackville!

Ingredients Nutrition


  1. Season the cherry tomatoes with a bit of salt and leave to drain, upside down, on a piece of paper towel for at least 10 minutes.
  2. Preheat the oven to 200°C or 425°F.
  3. Whisk the eggs, milk and cream in a bowl, as if you were doing a fluffy omelette.
  4. Whisk in the cornstarch, nutmeg, salt and pepper.
  5. Generously butter a round, heavy non-stick cake tin.
  6. Another option is to line the tin with wax paper, making sure the paper rises above the sides of the dish, and then grease the paper.
  7. This makes it easy to lift out of the tin.
  8. Arrange the slices of chorizo and cherry tomatoes, cut sides down, on the bottom of the tin.
  9. Pour the egg mixture over the chorizo and bake for 25-35 minutes, until golden and just set but still wobbly.
  10. Leave to cool for 5-minutes or so before serving at room temperature.

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