Basil and tomato parmesan bake
6
Points®
Total time: 30 min • Prep: 10 min • Cook: 20 min • Serves: 4 • Difficulty: Easy
Liven up this tomato and parmesan clafoutis with a heady hit of fresh basil leaves
Ingredients
Extra light sour cream
½ cup(s), (120g)
Oil spray
1 x 3 second spray(s)
Cherry tomatoes
400 g, halved
Egg(s)
5 medium
Plain flour
2 tbs, sifted
Skim milk
⅓ cup(s), (80ml)
Fresh basil
⅓ cup(s), torn
Grated parmesan cheese
½ cup(s), (40g)
Instructions
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.
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