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Tomato and mozzarella clafoutis
| Preparation : 15 min | Resting : - |
| Cooking : 25 min | Equipment : |
| Difficulty : | Rating : 0 rates |
| Download the recipe : | |
Serves 6
:
| 30 | cherry tomatoes |
| 3 | eggs |
| 2 | tbsp olive oil |
| salt & pepper |
| 200 | ml single cream |
| 250 | g mozzarella |
| 10 | basil leaves |
| 1 | Preheat your oven to 180 °C (gas mark 4) |
| 2 | Wash and halve the tomatoes. Sprinkle with olive oil and season with salt and pepper. |
| 3 | Place the cream, eggs, basil and mozzarella in the blender jug. Turn the selector to 3 and blend for 30 seconds. |
| 4 | Brush 6 individual ramekins with oil. |
| 5 | Divide the tomatoes (cut side down) between the ramekins, pour the mixture over and bake for 25 minutes. |
Chef’s tip
To prevent the tomatoes from giving off liquid, you can precook them for 30 minutes in a hot oven.
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