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

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

    • Preparation time: 15 minutes
    • Cooking time: 60 minutes
    • Total time: 1 hour 15 minutes 60 minutes 15 minutes

    Serves: 6

    Ingredients

    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
    200ml milk
    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

    Method

    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.

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