Page 112 - 2019TOHCookbook

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GUILLOU | ARLINGTON, MA | SERVES 4-6
This recipe comes from my Mum who had it from her mother. Everyone has passed now, but I kept their handwritten note book and I intend to pass it on to my own daughters. Very easy, a classic family dinner in France to serve with a green salad as a main entree.
INGREDIENTS
4 tomatoes
2 red peppers 1 yellow onion 1 tbsp. sugar 2 tbsp. oil
2 eggs
2 yolks
INSTRUCTIONS
1 1⁄2 cups milk
1 cup heavy cream
2 Tbsp. cornstarch
Salt and pepper to taste
1⁄4 tsp. nutmeg
2 tbsp. bread crumbs (enough to cover the pan)
1⁄2 a cup shredded Swiss cheese (enough to cover top of mixture)
1. Wash and remove the center of peppers. Wash and dry tomatoes. Peel onion.
2. Finely dice tomatoes, peppers, and onion.
3. In a skillet, with 2 tablespoons of olive oil, over medium heat cook onion. Then add tomatoes, peppers and sugar; stir with a wooden spoon, let cook for 5 minutes.
4. Preheat oven to 400˚ F.
5. In a bowl mix together eggs, yolks, milk, cream, cornstarch, salt, pepper, and nutmeg.
6. Butter a ceramic pan, sprinkle some bread crumbs at the bottom, add the cooked vegetables and top with the mixture from the bowl.
7. Add shredded Swiss cheese on top to decorate.
8. Bake for 30 to 40 minutes. Top should be lightly browned and fairly dense. Let dish cool for 10 minutes before serving. Clafoutis can be eaten cold.
TOMATO AND RED PEPPER FRENCH CLAFOUTIS