~14 oz cherry tomatoes
~3 TBSP chopped fresh flat-leaf parsley, snipped fresh chives, or finely shredded fresh basil
~1 cup grated Gruyere cheese
~1/3 cup all-purpose flour
~4 large eggs, lightly beaten
~3 TBSP sour cream
~1cup milk
~salt and pepper
1. Lightly grease an oval oven-proof dish. Arrange the cherry tomatoes in the dish and sprinkle with the herbs and half the cheese.
2. Put the flour in a mixing bowl, then slowly add the eggs, whisking until smooth. Whisk in the sour cream, then slowly whisk in the milk to make a thin, smooth batter. Season with salt and pepper.
3. Gently pour the batter over the tomatoes, then sprinkle the top with the remaining cheese. Bake in a preheated oven, 375 degrees F, for 40-45 minutes, or until set and puffy, overing the top with foil if it browns too much before the batter sets. If serving hot, let the clafoutis cool for a few minutes before cutting, or let cool to room temperature.
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