Tomato-Clafouti

COOK TIME
45 mins

TOTAL TIME
45 mins

Ingredients

Directions

1. 1

   Wash and clean the tomatoes and dab them dry. Grate the parmesan finely. Put the tomatoes in a flat ovenproof dish

2. 2

   Separate the eggs, beat the egg white with the whisk of the hand mixer until stiff. Add salt, pepper and sugar. Add egg yolk and stir in. Mix flour, starch and baking powder, sieve onto the egg mixture and fold in carefully. Fold in the parmesan. Spread the sponge mixture evenly on the tomatoes

3. 3

   Bake in the preheated oven (electric cooker: 200 °C/ convection oven: 175 °C/ gas: see manufacturer) for 25-30 minutes. If necessary, cover with foil about 10 minutes before the end of the baking time

4. 4

   Speck in 2 portions in a pan without fat under turning crisply leave out, take out. Wash parsley, shake dry, put one leaf aside for garnishing and chop the rest of the parsley finely. Crumble the bacon finely, mix with parsley

5. 5

   Remove the clafouti from the oven, sprinkle with some bacon-parsley mixture. Garnish with parsley leaf. Add the rest of the bacon and parsley mixture

Nutrition Facts

KCAL
370 kcal

CARBS
22 g

FATS
21 g

PROTEINS
22 g