Cherry tomato clafoutis

1. Preheat the oven to 210°C (th. 7).

2. Wash and dry the cherry tomatoes. Wash, dry, thin out and chop finely basil.

3. Buttered 6 small bowls or ramekins and arrange the cherry tomatoes.

4. Whisk the eggs in a bowl. Add the milk, cream, basil, salt, pepper and beat again.

5. Pour in the batter over the cherry tomatoes. Bake for 20 to 25 minutes depending on the size of the containers. Serve warm or cold.

Photo credit: Shutterstock