I was inspired by some really gorgeous, dark red cherry tomatoes in the Greenmarkets the other day. They reminded me of, well, cherries, which led me to this comforting classic. The rest is clafoutis history. I added the herb salad on top to cut the rich, chalky flavor of the goat cheese. I don't use any acid on the salad because I think the cheese is tart enough and the tomatoes have plenty of acid. Mix the herbs at the last minute, otherwise the salt will wilt them.

Oct. 1, 2021, 11:49 a.m.

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