Tomato and mozzarella clafoutis
This clafoutis can be eaten as a starter or as hoursin course. Tomato and mozzarella, a classic combination but one that always works. The herbs will bring a summer side, and the melted mozzarella even more indulgence. Cherry tomatoes are a little sweeter than classic tomatoes, and will be perfect for this clafoutis.
- 400 grams cherry tomatoes
- 120 grams mozzarella
- 3 eggs
- 1 sprig of thyme
- 1 sprig of rosemary
- 150 milliliters milk
- 150 milliliters liquid cream
- 80 grams flour
- 1 C. sesame seeds
Preparation 8 hours
Cooking 30 mins
Preheat the oven to 180°
Wash the tomatoes, pat them dry and set aside.
Wash and dry thyme and rosemary, strip them and set aside.
Drain the mozzarella, set aside.
In a bowl mix eggs, flour, cream and milk. Add salt, pepper, and the herbs (thyme and rosemary).
Pour into a large buttered mold or individual molds.
Add the tomatoes and the mozzarella cut into pieces, then the sesame seeds
How to peel and seed tomatoes easily?
Bake for about 25/30 minutes (depending on your oven and the size of the molds)
Enjoy hot or lukewhours/span>
For this recipe of Clafoutis tomatoes and mozzarella, you can count 1200 minutes of preparation. To learn more about the foods in this Hot Entrees recipe, head over to our food guide here.