Cherry Tomato and Basil Clafoutis

This is a delightful first course or light meal for anytime of the day. You can make the clafoutis in small, individual gratin dishes, simply adjust the baking time, but this is a recipe for one large 9 inch pie plate.

butter for greasing
1 pound cherry tomatoes
4 eggs
2 tablespoons flour
3/4 cup creme fraiche, sour cream, or plain yogurt
4 tablespoons milk
handful of roughly torn, fresh basil
1/2 cup parmesan cheese, grated
salt and pepper

Preheat oven to 375 degrees. Lightly grease a 9 inch pie plate with butter. Beat the eggs in a large bowl, then beat in the flour. Add the yogurt and milk, beating until smooth. Stir in the basil and all but 2 tablespoons of the parmesan cheese.

Spread the tomatoes, evenly over the bottom of the pie plate. Pour the batter over the tomatoes and sprinkle with the remaining cheese. Season with salt and pepper.

Bake for 30-35 minutes, until top is golden brown, and tomato juices are bubbling. Remove from the oven and allow to cool for 10 minutes before serving.