Diana henry's tomato, goat's cheese, olive & basil clafoutis

Step by Step

Step 1

Preheat the oven to 190°C, gas mark 5. Place the tomatoes in a 23-25cm shallow ovenproof dish. Drizzle the tomatoes with the olive oil and season. Turn them over so that the surfaces are all coated in a little oil.

Step 2

Roast for 20-30 minutes or until soft and slightly shrunken. Take out of the oven and reserve for later. Turn the heat down to 180°C, gas mark 4.

Step 3

Put the eggs, extra yolks, flour, milk, cream and some seasoning into a food processor and whizz. Add the Parmigiano Reggiano and the garlic.

Step 4

Scatter the olives, goat’s cheese and basil over the tomatoes. Pour the batter over and bake for 30 minutes until it is puffed, golden and just set in the middle. The batter will sink a little once it has sat for a while. I don’t think you need to serve this with anything except a sprig of basil. It is lovely as it is.