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.
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Ingredients
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
Method
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.
Nutritional
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
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