For this savoury version of a classic French clafouti (batter pudding), sweet cherry tomatoes are baked in a light, fluffy batter flavoured with pecorino cheese. Crusty bread or boiled new potatoes and green beans go well with the clafoutis.
Preheat the oven to 375°F (190°C). Lightly spray 4 shallow ovenproof dishes, each about 5 to 6 in. (12 to 15 cm) in diameter. Divide the cherry tomatoes among the dishes, spreading them out, and sprinkle over top the chives and 4 tbsp (60 ml) of the cheese.
Break the eggs into a bowl and whisk them together with the egg whites, then gradually whisk in the flour until smooth. Add the sour cream, then gradually whisk in the milk to make a thin, smooth batter. Season lightly with pepper.
Pour the batter over the tomatoes, dividing it evenly among the dishes. Sprinkle over the remaining cheese and an extra grinding of pepper. Bake until set, puffed, and lightly golden, about 30 to 35 minutes.
Remove the puddings from the oven and leave to cool for a few minutes before serving, as the tomatoes are very hot inside.
*Bake one large pudding, using a lightly sprayed 9-in. (22 cm) round dish that is about 2 in (5 cm). deep. Increase the baking time to 35 to 40 minutes.
*Substitute torn fresh basil leaves or chopped fresh oregano for the chives.
Each serving provides: calories 185, calories from fat 72, fat 8 g, saturated fat 3 g, cholesterol 150 mg, carbohydrate 14 g, fibre 2 g, sugars 3 g, protein 15 g.
Choices per serving: Carbohydrate 1, Meat and Alternatives 1, Fat 1