Cherry Tomato Clafoutis - cooking recipe

Ingredients

14 ounces cherry tomatoes
3 tablespoons fresh flat-leaf parsley, chopped (or snipped fresh chives or finely shredded fresh basil)
1 cup gruyere cheese, grated
1/3 cup all-purpose flour
4 large eggs, lightly beaten
3 tablespoons sour cream
1 cup milk
salt and pepper

Preparation

Lightly grease an oval ovenproof dish. Arrange the cherry tomatoes in the dish and sprinkle with the herbs and half the cheese.
Put the flour in a mixing bowl, then slowly add the eggs, whisking until smooth. Whisk in the sour cream; then slowly whisk in the milk to make a thin, smooth batter. Season with salt and pepper.
Gently pour the batter over the tomatoes, then sprinkle the top with the remaining cheese. Bake in a preheated oven at 375 degrees for 40-45 minutes or until set and puffy. Cover top with foil if it browns too much before the batter sets. If serving hot, let the clafoutis cool a few minutes before cutting, or let cool to room temperature.