| CATEGORY | CUISINE | TAG | YIELD | |
|---|---|---|---|---|
| Dairy, Eggs | Brunch | 4 | Servings | |
INGREDIENTS
| 2 | c | Cherry tomatoes |
| 2 | tb | Olive oil |
| 1 | tb | Fresh thyme; chopped |
| 2 | Garlic; crushed | |
| 2 | ts | Sugar |
| 1 | Salt and pepper | |
| 1 | c | Light cream |
| 3 | Eggs | |
| 2 | tb | Flour |
| 1/2 | lb | Mozzarella cheese; shredded |
INSTRUCTIONS
Remove stems from tomatoes. Arrange in single layer in shallow 6-cup (1.5L) baking dish. Drizzle with oil; sprinkle with thyme, garlic, sugar, 1/2 teaspoon salt and 1/4 teaspoon pepper. Roast in 400F oven for 10 to 15 minutes or until skin shrivels slightly. In blender, blend cream, eggs and flour until smooth; pour over tomatoes. Sprinkle with cheese. Reduce temperature to 350F; bake for about 25 minutes or until puffed and golden. Makes 4 servings. Contributor: Rose Murray's New Casseroles and One Dish Meals (1996) Posted to MM-Recipes Digest V4 #327 by Bonnie & Tim Annis <accmplce@mail.on.rogers.wave.ca> on 16 D, ec 1997
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