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Diana Henry's tomato, goat's cheese, olive & basil clafoutis
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400g cherry tomatoes
1 ½ tbsp olive oil
4 Waitrose British Blacktail Medium Free Range Eggs
2 Waitrose British Blacktail Medium Free Range Egg yolks
50g plain flour
300ml double cream
30g freshly grated Parmigiano Reggiano
1 clove garlic, grated to a purée
30g pitted black olives, chopped
200g goat’s cheese, crumbled
10g basil, torn, plus extra to serve
1. 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.
2. 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.
3. Put the eggs, extra yolks, flour, milk, cream and some seasoning into a food processor and whizz. Add the Parmigiano Reggiano and the garlic.
4 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:
This recipe was first published in July 2018.