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Tomato and pecorino clafoutis

Ingredients

  • 2 teaspoons extra virgin olive oil
  • 500 g cherry tomatoes
  • ⅓ cup (20 g) snipped fresh chives
  • 1 cup (90 g) coarsely grated mature pecorino cheese
  • 6 large eggs
  • ⅓ cup (50 g) plain flour
  • ¼ cup (60 g) sour cream
  • 300 ml low–fat milk
  • salt and pepper

Preparation

  1. Preheat the oven to 190°C.
  2. Lightly oil 4 shallow ovenproof dishes, each 12–15 cm in diameter.
  3. Divide the cherry tomatoes among the dishes, spreading them out, and sprinkle over the chives and three–quarters of the cheese.
  4. Break the eggs into a bowl and whisk them together, then gradually whisk in the flour until smooth.
  5. Add the sour cream, then gradually whisk in the milk to make a thin, smooth batter.
  6. Season with salt and pepper to taste.
  7. Gently pour the batter over the tomatoes, dividing it evenly among the ovenproof dishes.
  8. Sprinkle over the remaining cheese and an extra grinding of pepper.
  9. Bake for 30–35 minutes, or until set, puffed and lightly golden.
  10. Remove the clafoutis from the oven and leave to cool for a few minutes before serving, as the tomatoes will be very hot inside.

Serves 4
Preparation: 20 minutes
Cooking: about 30 minutes

Tags:

Source: Milk, Eggs and Cheese
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