Tomatoes – Clafoutis
by Editorial Staff
Summary
| Prep Time | 15 mins |
| Total Time | 15 mins |
| Course | Baking |
| Cuisine | European |
| Servings (Default: 4) |
Ingredients
- 80 g butter, liquid
- 125 ml milk
- 4 egg (s)
- salt and pepper
- 50 g parmesan, rated
- 100 g flour
- 1 handful basil, leaves plucked
- 400 g tomato (s), small
- some butter for the mold
Print Recipe
Pin Recipe Instructions
- Preheat the oven to 200 °.
- Stir the milk and eggs into the liquid butter and season with salt and pepper. Then mix in the Parmesan and the flour, tablespoon at a time. Cut the basil leaves into strips and stir into the batter.
- Pour the dough into buttered, flat, small, round casserole dishes. Spread the tomatoes, whole, halved or quartered, depending on their size, on the dough. Bake light brown on the middle shelf with convection for approx. 15 minutes.
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