Ingredients
- 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