Roasted cherry tomato clafoutis
4 Servings
Ingredients
| Quantity | Ingredient | |
|---|---|---|
| 2 | cups | Cherry tomatoes |
| 2 | tablespoons | Olive oil |
| 1 | tablespoon | Fresh thyme; chopped |
| 2 | Garlic; crushed | |
| 2 | teaspoons | Sugar |
| 1 | Salt and pepper | |
| 1 | cup | Light cream |
| 3 | Eggs | |
| 2 | tablespoons | Flour |
| ½ | pounds | Mozzarella cheese; shredded |
Directions
Remove stems from tomatoes. Arrange in single layer in shallow 6-cup (1.5L) baking dish. Drizzle with oil; sprinkle with thyme, garlic, sugar, ½ teaspoon salt and ¼ teaspoon pepper. Roast in 400F oven for 10 to 15 minutes or until skin shrivels slightly.
In blender, blend cream, eggs and flour until smooth; pour over tomatoes. Sprinkle with cheese. Reduce temperature to 350F; bake for about 25 minutes or until puffed and golden. Makes 4 servings.
Contributor: Rose Murray's New Casseroles and One Dish Meals (1996)