Recipe: Cherry tomato clafouti

Total time: 35 minutes

Servings: 6

Note: Saucisson are small, dried sausages; available at Nicole’s Gourmet Foods in South Pasadena, the Cheese Store of Beverly Hills and Surfas in Culver City. Butter for greasing baking dishes

6 oil-packed sun-dried tomatoes, cut into julienne

6 thin slices saucisson, cut into julienne

48 cherry tomatoes

1 cup milk

3 eggs

3 tablespoons melted unsalted butter

1/4 teaspoon sea salt

1/8 teaspoon freshly ground black pepper

2 teaspoons chopped fresh rosemary

1/4 cup flour, sifted

1. Heat the oven to 350 degrees. Butter 6 (5-inch-by-1-inch) gratin dishes. Divide the sun-dried tomatoes and saucisson slivers among them. Arrange the cherry tomatoes in the dishes.

2. In a blender jar, combine the milk, eggs, melted butter, salt, pepper, rosemary and flour and process until smooth. Divide the mixture among the prepared pans, pouring about one-third cup in each dish and half-covering the tomatoes.

3. Bake until set, about 20 minutes. Serve warm.

Each serving: 187 calories; 8 grams protein; 12 grams carbohydrates; 2 grams fiber; 12 grams fat; 6 grams saturated fat; 131 mg. cholesterol; 261 mg. sodium.