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Cherry tomato, goat's cheese and olive clafoutis

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Origin of dish:  France
Type of cooking:  Oven
Preparation time: 20 minutes
Cooking time: 40 minutes
Ingredients (serves 6):


Using a cooking needle, prick the cherry tomatoes all over then brown them in a frying pan for 10 to 15 minutes, with a tablespoon of olive oil, stirring them regularly and sprinkling them with sugar when they're half-cooked. Drain them on a cloth.

Wipe the pan then put in the peeled and diced cloves of garlic, along with a tablespoon of olive oil.

Preheat the oven to 210°C (Gas Mark 7).

Cut the olives into pieces. In a salad bowl, sift the flour, add the salt, pepper, oregano and herbes de Provence. Mix together then make a well.

Pour in the eggs and beaten yolks with 2 tablespoons of olive oil. Mix and add the milk and cream gradually.

Add the tomatoes, garlic and crumbled goat's cheese

Spread the mixture into 6 oiled ramekins. Put in the oven and cook for 20 to 25 minutes. Remove from the ramekins and serve with salad.

User comments

another free recipe every day

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