Tomato, ricotta and basil clafoutis recipe

  • Serves 4
  • 10 mins to prepare and 40 mins to cook
  • 329 calories / serving
  • Healthy
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VEGGIE cherrytomatoricottaandbasilclafoutis He

Preheat oven to 200°C, 400°F,  Gas Mark 6.

Roast the cherry tomatoes with olive oil and a little sugar in the oven in a baking dish until just starting to collapse, but still intact. Set aside.

Place the flour and salt and pepper in a large bowl and make a well in the middle. Whisk in the eggs until combined, then whisk in the milk until you have a smooth, creamy batter. Stir in spoonfuls of the ricotta and then stir in the basil, almost making a ripple effect.

Pour the batter over the tomatoes in the baking dish and bake in the oven for around 25 minutes or until puffed and golden.


  • Ingredients

  • 600g cherry tomatoes
  • 1tbsp olive oil
  • 1tsp sugar
  • 100g plain flour
  • salt
  • pepper
  • 3 whole eggs + 2 egg yolks, beaten
  • 500ml milk
  • 100g ricotta cheese
  • 1 bunch basil leaves, finely chopped
  • Energy 1380kj 329kcal 16%
  • Fat 16g 23%
  • Saturates 6g 29%
  • Sugars 12g 13%
  • Salt 0.6g 10%

of the reference intake
Carbohydrate 31.4g Protein 17.2g Fibre 3g


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