This vegetarian, french-style dish makes for a hearty meal for the whole family with cherry tomatoes, chopped olives, and creamy goats cheese baked into the golden batter.
Please note that while we take every care to ensure the product and recipe information displayed on our website is correct, in the event that a product is unavailable, alternatives may be displayed and/or a substitution may be given. This may affect the nutrition and allergen information, therefore if you have any allergy or intolerance, please ensure you have reviewed the product label to ensure it is suitable for you to consume.
Preheat the oven to 190°C, gas mark 5. Place the tomatoes in a 23-25cm shallow ovenproof dish. Drizzle the tomatoes with the olive oil and season. Turn them over so that the surfaces are all coated in a little oil.
Roast for 20-30 minutes or until soft and slightly shrunken. Take out of the oven and reserve for later. Turn the heat down to 180°C, gas mark 4.
Put the eggs, extra yolks, flour, milk, cream and some seasoning into a food processor and whizz. Add the Parmigiano Reggiano and the garlic.
Scatter the olives, goat’s cheese and basil over the tomatoes. Pour the batter over and bake for 30 minutes until it is puffed, golden and just set in the middle. The batter will sink a little once it has sat for a while. I don’t think you need to serve this with anything except a sprig of basil. It is lovely as it is.
Typical values per serving when made using specific products in recipe
Energy | 2,293kJ/ 554kcals |
|---|---|
Fat | 48g |
Saturated Fat | 26g |
Carbohydrates | 12g |
Sugars | 5.2g |
Fibre | 1.4g |
Protein | 18g |
Salt | 1.1g |
Book a slot to see product availability
To view what's in stock at your nearest Waitrose & Partners store, please book a slot
