Traditionally a sweet pudding, this savoury version of the French clafoutis is made with soft goat's cheese and small cherry tomatoes taking the place of the usual cherries. Serve with a rustic, wholegrain bread and a mixed leaf salad with sliced mushrooms and hazelnuts.
350g cherry tomatoes
6 eggs, lightly beaten
1 cup (250 ml) low-fat milk
¼ cup (35 g) plain flour
¼ cup (10 g) snipped fresh chives
100 g soft goat's cheese
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Preheat the oven to 180°C. Spread the cherry tomatoes in an even layer in the bottom of a lightly oiled, 23 cm round ovenproof dish, that is approximately 5 cm deep.
Place the eggs in a bowl and whisk in the milk. Add the flour and whisk to combine thoroughly. Add the chives and season to taste. Pour this batter over the tomatoes. Crumble the cheese over the top.
Bake for 35–40 minutes until the top is golden and the pudding is almost set (it will carry on cooking once removed from the oven). Leave to cool for a few minutes before serving as the tomatoes will be very hot inside.
Vary the cheese to your own taste — grated gruyère, cheddar, parmesan and crumbled blue cheese would all be good choices in the clafoutis. Instead of cherry tomatoes, try chopped grilled capsicums or sautéed button mushrooms.