Photo of Basil and tomato parmesan bake by WW

Basil and tomato parmesan bake

6 - 8
PersonalPoints™ per serving
Total Time
30 min
10 min
20 min
Liven up this tomato and parmesan clafoutis with a heady hit of fresh basil leaves


Extra light sour cream

½ cup(s), (120g)

Oil spray

1 x 3 second spray(s)

Cherry tomatoes

400 g, halved


5 medium

Plain flour

2 tbs, sifted

Skim milk

cup(s), (80ml)

Fresh basil

cup(s), torn

Grated parmesan cheese

½ cup(s), (40g)


  1. Preheat oven to 200°C or 180°C fan-forced. Lightly spray four 2.5cm x 13cm gratin dishes with oil, then place tomato halves in the bases.
  2. Whisk eggs in a large bowl, then gradually whisk in plain flour, sour cream and skim milk until batter is smooth. Stir in fresh basil and three quarters of the parmesan. Season with salt and freshly ground black pepper. Pour batter over tomatoes then sprinkle with remaining parmesan. Bake basil and tomato clafoutis for 20 minutes or until puffed and golden.


SERVING SUGGESTION: Salad of butter lettuce, sliced cucumber and alfalfa and snow pea sprouts.TIP: Instead of individual gratin dishes, try making this in a 1L (4-cup) capacity ovenproof dish, then serve divided among four plates.