Roasted cherry tomato clafoutis

Yield: 4 Servings

Measure Ingredient
2 cups Cherry tomatoes
2 tablespoons Olive oil
1 tablespoon Fresh thyme; chopped
2 \N Garlic; crushed
2 teaspoons Sugar
1 \N Salt and pepper
1 cup Light cream
3 \N Eggs
2 tablespoons Flour
½ pounds Mozzarella cheese; shredded

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)

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