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Tomato and mozzarella clafoutis

Tomato and mozzarella clafoutis

Preparation : 15 min Resting : -
Cooking : 25 min Equipment :
Difficulty :
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Serves 6 :
30 cherry tomatoes
3 eggs
2 tbsp olive oil
salt & pepper
200 ml single cream
250 g mozzarella
10 basil leaves
1Preheat your oven to 180 °C (gas mark 4)
2Wash and halve the tomatoes. Sprinkle with olive oil and season with salt and pepper.
3Place the cream, eggs, basil and mozzarella in the blender jug. Turn the selector to 3 and blend for 30 seconds.
4Brush 6 individual ramekins with oil.
5Divide 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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