Roasted Cherry Tomato Claffoutis

By JimMac

Ingredients

• or:
• 2 cups cherry tomatoes (1 lb)
• 2 tbsp olive oil
• 1 tbsp chopped fresh thyme (or 1 tsp dried)
• 2 cloves garlic, crushed
• 2 tsp granulated sugar
• salt & pepper
• 1 cup light cream
• 3 eggs
• 2 tbsp all purpose flour
• 1/2 lb (about 2 c) mozzarella cheese, shredded
• Pepper and salt to taste
• Use this recipe for the batter - not so eggy, more firm
• 1/2 cup butter, softened
• 2/3 cup sugar
• 4 eggs
• 1 cup all-purpose flour
• 1 tablespoon lemon juice
• 1 teaspoon vanilla
• 1/4 teaspoon ground nutmeg
• 1/8 teaspoon salt

Details

Servings 4

Preparation

Step 1

Arrange cherry tomatoes in a single layer in a shallow 6 cup baking dish. Drizzle with oil, sprinkle with thyme, garlic, sugar, 1/2 tsp salt and 1/4 tsp pepper. Toast in a 400F oven till the skins shrivel slightly.

In a blender, blend cream, eggs and flour until smooth. Pour over tomatoes. Sprinkle with cheese. Reduce temperature to 350F, bake for about 25 minutes or until puffed and golden. Serve immediately.

The Other Batter:

In large mixing bowl, beat together butter and sugar until light and fluffy. Beat in eggs until thoroughly blended. Add flour, lemon juice, vanilla, nutmeg and salt. Beat until smooth.