Tomato, Parmesan, feta, and basil clafoutis

Savory recipes Summer Under 30 minutes Végétarienne Difficulty level: Easy Poêle

Prep time

10 minutes

Cooking time

20-25 minutes

Serves

6 people

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Method

Rinse then dry the tomatoes.
Pour a drizzle of olive oil into an oven-safe skillet, then add the tomatoes. Season with salt and pepper, add the Espelette pepper and the sugar, and bake in the oven for 20 minutes at 180°C (356°F).
Crack the eggs into a large mixing bowl, then add the whole grain mustard, the cream, and the Parmesan cheese. Mix well, then add the flour and milk. Season as needed.
Pour the mixture over the tomatoes (directly into the skillet), then top with the basil leaves and feta cubes.
Bake at 190°C (375°F) for 35 minutes.
Serve with a nice green salad, mustard vinaigrette, and some pomegranate seeds.

Ingredients

300 g (around 2 cups) of three-color cherry tomatoes
1/4 tsp Espelette pepper
4 eggs
1 tbsp whole grain mustard
70 g (1/2 cup + 1 tsp) flour
100 g (1 cup) Parmesan cheese
100 g (3/4 cup) feta cheese
5 cl (1/4 cup) milk
10 cl (2/5 cup) liquid cream
3 sprigs of basil
Olive oil
Salt, pepper, sugar

Utensil

Fry pan

The benefits of cooking with a frying pan

With its round and shallow shape, this versatile utensil allows you to cook to your taste a variety of foods, from steaks to whole fish, burgers, meatballs, and all sorts of sauteed vegetables, pasta or cereals.