Tomato And Chorizo Clafouti

This makes a lovely dish for brunch and adds a spanish twist to the traditional quiche.

Season the cherry tomatoes with a bit of salt and leave to drain , upside down , on a piece of paper towel for at least 10 minutes.

Preheat the oven to 200c or 425f.

Whisk the eggs , milk and cream in a bowl , as if you were doing a fluffy omelette.

Whisk in the cornstarch , nutmeg , salt and pepper.

Generously butter a round , heavy non-stick cake tin.

Another option is to line the tin with wax paper , making sure the paper rises above the sides of the dish , and then grease the paper.

This makes it easy to lift out of the tin.

Arrange the slices of chorizo and cherry tomatoes , cut sides down , on the bottom of the tin.

Pour the egg mixture over the chorizo and bake for 25-35 minutes , until golden and just set but still wobbly.

Leave to cool for 5-minutes or so before serving at room temperature.

cherry tomatoes, eggs, egg yolk, milk, whipping cream, cornstarch, chorizo sausage, nutmeg, butter, salt and pepper