Margherita Clafoutis

• 5 large eggs
• 3/4 cup 2 tablespoons finely grated Parmesano-Reggiano cheese
• 1/2 cup milk
• 1/2 cup heavy cream
• 1/2 teaspoon crushed red pepper flakes
• 1/4 cup finely chopped fresh basil leaves
• 1/2 teaspoon coarse ground salt
• 1/2 cup all purpose flour
• 2 tablespoons butter
• 1 pint heirloom cherry tomatoes, rinsed and patted dry
• 1/2 teaspoon granulated sugar
• 2/3 cup shredded mozzarella cheese
• 8 fresh basil leaves, roughly torn

1. Preheat the oven to 425 degrees F and place oven rack in the center of the oven.
2. Place eggs, 3/4 cup of Parmesano-Reggiano cheese, milk , cream, crushed red pepper, chopped basil, salt and flour in food processor or blender and process for 45-60 seconds, scraping down sides as needed, or just until batter is smooth. Let batter rest while preparing tomatoes.
3. Place a 9-inch oven-safe heavy skillet on high heat and melt butter. Use pastry brush to coat sides of skillet with melted butter. Add tomatoes and sugar to skillet; cook for 2-3 minutes, or just until tomatoes start to get soft enough to burst.
4. Remove skillet from heat and pour batter evenly over tomatoes. Place skillet in center of oven and bake for 20 minutes, or just until clafoutis is puffed, set, and golden brown around the edges. Do not open the oven door until the end of the baking time or it may collapse. Remove from oven and sprinkle remaining Parmesano-Reggiano cheese, mozzarella and torn basil leaves over the top. Cut into serving-sized wedges and serve immediately.

eggs, cheese, milk, heavy cream, red pepper, fresh basil, coarse ground salt, flour, butter, heirloom cherry tomatoes, sugar, mozzarella cheese, basil

Taken from food52.com/recipes/14006-margherita-clafoutis (may not work)