Cherry Tomato and Basil Clafoutis

    30 min

    Another of the recipes I seem to have had since the year dot. A lovely starter that is both economical and easy to make. To make this a Gluten-free version just substitute the flour with a GF one.


    Gloucestershire, England, UK
    2 people made this

    Serves: 4 

    • 650g (23 oz) cherry tomatoes
    • 4 eggs
    • 25g (1 oz) flour
    • 200ml carton creme fraiche
    • 4 tablespoons milk
    • 1 handful basil, roughly torn into pieces
    • 55g (2 oz) Parmesan cheese, grated
    • salt and pepper to taste

    Prep:10min  ›  Cook:20min  ›  Ready in:30min 

    1. Preheat oven to 190 C / Gas mark 5.
    2. Lightly grease six gratin dishes, each 5 inches x1 inch deep.
    3. Spread the tomatoes over the bases.
    4. Beat the eggs in a large bowl then beat in the flour using a wire whisk. Beat in the creme fraiche and milk until the batter is smooth. Stir in the basil and all but one tablespoon of the cheese. Season with salt and pepper.
    5. Pour the batter over the tomatoes and sprinkle with the remaining cheese and an extra grinding of pepper.
    6. Bake for 20 minutes until puffed up and golden on top.

    Parmesan cheese

    Parmesan cheese is not truly vegetarian, as it contains animal rennet. To make this dish 100% vegetarian, omit the cheese or find a suitable vegetarian substitute made without animal rennet. In supermarkets look for the 'parmesan style hard cheeses' which are suitable for vegetarians.

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