Pecorino clafoutis

A clafoutis is a cross between a souffle and a frittata. Sounds fancy but mine looks like baked egg and tomato topped with cheese - gets points for being super simple to make! 7.5/10

Ingredients:
1 Tbsp olive oil
3 punnets cherry toms
1 tsp crushed garlic
1 tsp thyme
1/2 cup pecorino cheese, crumbles (can substitute other types of cheese e.g., cheddar)
6 eggs
1/4 c cornstarch
1/4 c coconut milk
salt and pepper to taste

Method:
1) Preheat oven to 180 degrees.
2) Toss together tomatoes, oil and garlic and roast in a baking dish for 15 mins.
3) In a small bowl, whisk together eggs, cornstarch, coconut milk, salt and pepper and herbs. Pour over cooked tomatoes and top with cheese.
4) Bake for 35-40 mins or until cheese is crispy and edges are puffed.

Variations:
* Substitute flour for cornstarch.
* Rather than mixing eggs in, add 200g tomato paste/crushed tomatoes/pasta sauce and stir through for a thicker texture. Crack eggs on top and then add cheese.