I love cheesy tomato dishes and this one is gorgeous as the roasted cherry tomatoes “pop” in your mouth with all that cheesy, creaminess surrounding them.
Serves 4
2 cups sweet cherry tomatoes (1lb)
2 tbsp olive oil
1 tbsp chopped fresh thyme
2 cloves garlic, crushed
2 tsp granulated sugar
salt and ground pepper
1 cup whipping cream
3 large eggs
2 tbsp all-purpose flour
3/4 cup grated Parmesan cheese
1/2 lb mozzarella cheese, shredded (about 2 cups)
Remove the stems from the tomatoes and arrange in a single layer in a shallow 6-cup baking dish. Drizzle with the oil; sprinkle with the thyme, garlic, sugar, 1/2 tsp salt and 1/4 tsp pepper.
Roast in a 400 F oven for 15 minutes or until the skins shrivel slightly.
In a blender, blend the cream, eggs, parmesan cheese and flour until smooth.
Pour over the tomatoes. Sprinkle with the cheese.
Reduce the oven temperature to 350 F and bake for about 25 minutes or until puffed and golden.
Serve immediately