Diana Henry's tomato, goat's cheese, olive & basil clafoutis

Name: Diana Henry's tomato, goat's cheese, olive & basil clafoutis
Prep time: 15 min
Cook time: 1 h
Total time: 1 h 15 min
Yield: 6
Ingredients: 400 g cherry tomatoes; 1½ tbsp olive oil; 4 Waitrose British Blacktail medium Free Range Eggs; 2 Waitrose British Blacktail Medium Free Range Egg yolks; 50 g plain flour; 200 ml milk; 300 ml double cream; 30 g freshly grated Parmigiano Reggiano; 1 garlic clove, grated to a purée; 30 g pitted black olives, chopped; 200 g goat's cheese, crumbled; 10 g basil, torn, plus extra to serve

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.

3.5 out of 5 stars(2) Rate this recipe

Serves6
CourseMain meal
Prepare15 mins
Cook1 hr
Total time1 hr 15 mins

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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.