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1
Preheat the oven to 350 degrees. In an oven dish toss together the cherry tomatoes and marjoram leaves from 4 sprigs with a generous drizzle of olive oil and a pinch of salt. Place in the oven and roast, jiggling the pan occasionally to turn the tomatoes, for about 30 minutes until the tomatoes have collapsed and are very fragrant.
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2
Meanwhile, prepare the clafouti batter. In a blender, mix the milk, eggs, and flour and a pinch of salt. Drizzle in the melted butter. Let the batter rest for at least 15 minutes before using.
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3
Remove the roots and most of the green parts of the leeks. Cut a slit down the length of each leek so that you can fan apart the layers, and wash them thoroughly to remove accumulated dirt. Cut them into 1/4 inch rings. Heat a large ovenproof skillet or paella pan and add 1 tablespoon of butter. When the butter froths, add the leeks, salt, and pepper, and cook over medium heat until they are soft, about 8 minutes. Add the white vermouth and cook this down. Remove the leeks to a dish and return the skillet to the stovetop.
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4
Add the remaining tablespoon of butter to the skillet and swirl to cover the bottom and sides of the pan. Pour a thin film of batter into the bottom of the pan and swirl to spread, as if you were making a crepe. Let the batter cook until it turns from pale white to a more yellowish color. Turn off the heat and assemble the clafouti. Spread on the leeks, and then crumble over the goat cheese. Distribute the roasted tomatoes and pour over any accumulated pan juices. Finally pour over the rest of the clafouti batter and transfer the pan to the oven.
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5
Bake the clafouti for 50-60 minutes until it is nicely browned on top and a fork poked into the center comes out clean. Garnish with chopped chives and serve.
