This is Morgane’s favorite thing to do with cherry tomatoes. It’s a savory take on a classic French dessert. The recipe is from The Guardian.
Yields: 4-6 servings
2 pounds cherry tomatoes
Salt and black pepper
1 oz. butter
8 oz. milk
3 1/2 oz. flour
1 oz. basil, chopped
3 oz. mozzarella, grated (you can also use parmesan or pecorino)
1. Preheat oven to 400F.
2. Toss the tomatoes with a little olive oil, then season with salt and pepper. Roast for 30 minutes and set aside.
3. Turn oven down to 350F.
4. In a heavy-based ovenproof frying pan or roasting tin, melt the butter in the oven. In a large bowl, whisk together the eggs and milk. Next, whisk in the flour with a generous pinch of salt and pepper. Stir in the basil and cheese, then pour into the pan. Add the tomatoes to the top of the "custard" mixture, then bake for 40 minutes, or until set.
Welcome food enthusiasts!
The beautiful, spray free produce our farmers grow enables their families and customers alike to eat REAL and GOOD food. We hope you enjoy these recipes starring items grown for our C.S.A and the farmer's markets. Happy eating!