tomato clafoutis

RECIPE

Ingredients:

• Butter to grease the baking dish

• 1 1/2 cups tomatoes, sliced (if using cherry tomatoes, they can be left whole)

• 1 Tbs Herbs de Provence

• 1 tsp salt

• 2 Tbs olive oil

• 3 large eggs

• 1/2 cup whole milk

• 1/4 cup heavy cream

• 2 Tbs grated Parmesan

• 1/4 cup all-purpose flour

• 1/2 tsp salt

• black pepper to taste

To serve:

• blue Stilton cheese, fresh basil, bacon

INSTRUCTIONS:

1. Preheat the oven to 360 degrees F, convection setting and grease a medium sized baking dish with butter (I used an 11x7 inch this time).

2. Saute the tomatoes, herbs de Provence and sea salt in olive oil for about 5 minutes, mix from time to time.

3. In a medium-sized bowl, whisk the eggs together with the milk, heavy cream, Parmesan, flour, sea salt and black pepper.

4. Place the sauteed tomatoes in the baking dish and arrange in a single layer. Pour the egg batter over them.

5. Bake for about 25-30 minutes, until puffed and golden.

6. Slice and serve with Stilton cheese, fresh basil and bacon.