This Cherry tomato klafoutie recipe was made for us by Pascal Arnoud, and immediately adopted as a favourite. It works every time, and is quick and easy.

Serves four 

Ingredients

Equipment

You will also need a 1 inch (3cm) deep flan dish, well greased.

Method

Place the tomatoes in the bottom of the flan dish (they should nearly cover it). 

Mix together the flour and eggs and beat to a smooth batter. Add the crème fraîche and milk. Shred the basil and stir into the batter with most (not all) of the parmesan. Add salt and pepper to taste. Pour the mixture over the tomatoes and sprinkle the remaining parmesan on top.

Bake at 190ºc (375ºf) for 35 - 40 minutes. Serve immediately with a mixed leaf salad.