Tomato and Pecorino Cheese Pudding (in individual dishes)

By á-47

Ingredients

• 1 lb. cherry tomatoes
• 4 Tbsp. snipped fresh chives
• 1/3 cup coarsely grated percorino romano cheese, divided
• 3 eggs
• 2 egg whites
• 2 Tbsp. flour
• 3 Tbsp. sour cream
• 1 1/4 cups milk
• salt and pepper

Preparation

Step 1

Preheat oven to 375 degrees. Lightly spray 4 shallow ovenproof dishes, each 5-6" in diameter. (or you can use one 9" round cake pan)

Divide the cherry tomatoes among the dishes, spreading them out, and sprinkle with the chives and 4 Tbsp. of the cheese.

In a medium bowl, whisk together the eggs and egg whites, then gradually whisk in the flour until smooth. Add the sour cream and gradually whisk in the milk to make a thin, smooth batter. Season with salt and pepper to taste.

Pour the batter over the tomatoes, dividing it evenly among the dishes. Sprinkle with the remaining cheese and extra pepper, if desired.

Bake until set, puffed and lightly golden, 30-35 minutes (35-40 minutes if using the round cake pan).

Remove the puddings from the oven and let cool for a few minutes before serving.