Tomato-Parmesan-Clafoutis

Name: Tomato-Parmesan-Clafoutis
Cook time: 50 min
Total time: 50 min
Yield: 1
Ingredients: 7-10 Tbsp Grease; 750 g Cherry tomatoes (e.g. Resi Gold); 150 g Parmesan (piece); 4 Eggs (Gr. M); 7-10 Tbsp Pepper; 7-10 Tbsp Salt; 7-10 Tbsp Sugar; 50 g Flour; 25 g Cornstarch; 1 heaped Tsp baking powder; 100 g Breakfast bacon (Bacon); 5 Stem(s) flat leaf parsley; 7-10 Tbsp Aluminium foil

AUTHOR
Valentine Lee

DIFFICULTY
very easy

RATING

COOK TIME
50 mins

TOTAL TIME
50 mins

Ingredients

Servings: 1

7-10 Tbsp Grease
750 g Cherry tomatoes (e.g. Resi Gold)
150 g Parmesan (piece)
4 Eggs (Gr. M)
7-10 Tbsp Pepper
7-10 Tbsp Salt
7-10 Tbsp Sugar
50 g Flour
25 g Cornstarch
1 heaped Tsp baking powder
100 g Breakfast bacon (Bacon)
5 Stem(s) flat leaf parsley
7-10 Tbsp Aluminium foil

Directions

1
Grease a flat ovenproof dish. Wash and dry the tomatoes. Pour into the mould. Grate cheese finely. Preheat the oven (electric cooker: 200 °C/circulating air: 175 °C/gas: see manufacturer).
2
Beat the eggs, pepper and approx. 1/2 teaspoon each of salt and sugar with the whisks of the mixer for approx. 5 minutes until frothy. Mix flour, starch and baking powder. Sieve onto the egg mixture and fold in. Fold in cheese.
3
Spread the dough evenly over the tomatoes. Bake in a hot oven for 25-30 minutes. If necessary, cover with aluminium foil about 10 minutes before the end of the baking time.
4
Meanwhile fry the bacon in 2 portions in a pan without fat on each side until crispy. Take out and let cool down. Wash parsley, shake dry and chop the leaves finely. Crumble the bacon finely and mix with the parsley.
5
Take the clafoutis out of the oven and sprinkle with some bacon-parsley mixture. Add the rest.