• 200 g red cherry tomatoes
  • 200 g yellow cherry tomatoes
  • 1 sprig of thyme
  • 1 clove of garlic, unpeeled
  • Olive oil
  • Salt, pepper

To prepare

Cut the cherry tomatoes in two. Season with salt and pepper. Heat a dash of olive oil in a frying pan and add the tomatoes with the thyme and the crushed garlic. Sear for 1 minute.

Ingredients for the basil clafoutis

  • 20 g basil
  • 30 g olive oil
  • 210 g milk
  • 1 egg
  • 40 g flour
  • Salt, pepper

To prepare the clafoutis

Blend the basil with the olive oil, add the milk and strain through a sieve. In a round-bottomed bowl, mix the flour with the egg and add the basil-flavoured milk. Season with salt and pepper. Preheat the oven to 150 °C on the hot air with steam setting. Gently place the tomatoes in an oiled dish, then pour over the clafoutis mix up to ¾ full. Place in the oven for 6 minutes. Just before serving, grill for 3 minutes at 180 °C. Remove from the oven and season with olive oil and balsamic vinegar. Finish by adding a few quarters of fresh cherry tomatoes, the celery and the radish to add a little crunch and a few basil leaves.

Ingredients for the garnish

  • Olive oil
  • Balsamic vinegar
  • 5 red cherry tomatoes
  • 5 yellow cherry tomatoes
  • 3 radishes, chopped
  • 1 celery stalk, chopped
  • A few basil leaves

Cooking level puff pastry

With preheating6 minutes | hot air with steam setting 150 °C3 minutes | grill setting 180 °C