Diana Henry's tomato, goat's cheese, olive & basil clafoutis
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.
- CourseMain meal
- Prepare15 mins
- Cook1 hr
- Total time1 hr 15 mins
- 400g cherry tomatoes
- 1½ tbsp olive oil
- 4 Waitrose British Blacktail medium Free Range Eggs
- 2 Waitrose British Blacktail Medium Free Range Egg yolks
- 50g plain flour
- 200ml milk
- 300ml double cream
- 30g freshly grated Parmigiano Reggiano
- 1 garlic clove, grated to a purée
- 30g pitted black olives, chopped
- 200g goat's cheese, crumbled
- 10g basil, torn, plus extra to serve
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