Savoury cherry tomato and basil clafoutis

Ingredients

For 1 serving

• Cherry tomatoes200 g
• Eggs2
• Reduced-fat milk100 ml
• Whole wheat flour30 g
• Light mozzarella50 g
• Basil5 g
• Extra virgin olive oil1 teaspoon
• Saltto taste
• Black pepperto taste

Contains: gluten, lactose, eggs,

In season: June – September

Method

1. Preheat the oven to 190 °C (conventional). In a bowl beat the eggs with the wholemeal flour, then pour in the milk in a thin stream while whisking, until the batter is smooth and lump-free; season with salt and black pepper.
2. Wash and dry the cherry tomatoes; cut the light mozzarella into roughly 1 cm cubes and let it drain on kitchen paper.
3. Grease a single-portion baking dish with the oil and arrange the whole tomatoes and the mozzarella in it.
4. Pour the batter over and add the basil, torn by hand.
5. Bake at 190 °C for 25 minutes, until puffed and golden and the tomatoes start to burst. It sinks a little out of the oven: that's normal.