Cherry tomato casserole

Ingredients for 4 servings:

• 400 g cherry tomatoes
• 3 tbsp herbs, chopped (parsley, chives, basil)
• 100 g cheese, grated (Gruyere) alternatively Emmentaler works
• 60 g flour
• 4 large eggs, lightly beaten
• 3 tbsp crème fraîche
• 230 ml milk
• salt and pepper

Instructions

Working time approx. 25 minutes; Rest time approx. 5 minutes; Cooking/baking time approx. 45 minutes; Total time approx. 1 hour 15 minutes

Cherry tomato clafoutis

Preheat oven to 190°C. Lightly grease a 1.5 l casserole dish. Pour the cherry tomatoes into the dish and sprinkle with herbs and 50g of the cheese. Put the flour in a bowl and gradually add the eggs. Mix the mixture until smooth. Stir in the crème fraîche and milk until a thin, smooth batter forms. Season the batter with salt and pepper. Pour the batter over the tomatoes and sprinkle with the remaining cheese. Then place the casserole dish in the oven and bake for approx. 40-45 minutes until it has risen and set. If the batter browns faster than it is cooked, cover it with aluminum foil. Let it cool briefly.