Summer Clafoutis with Cherry Tomatoes and Corn

• 1 cup of flour
• 3 eggs
• 1 cup milk
• 1 tsp salt
• 1 Tbsp sugar
• freshly ground black pepper
• butter for greasing the pan
• 15 cherry tomatoes
• 1 cup of fresh corn kernels, toasted
• 1/2 cup of Parmigiano Reggiano cheese (goat cheese would be nice too)
• handful of fresh basil, chopped

1. Grease 9" pie plate, or 9" cast iron skillet with butter. Toast corn by cooking it in a heavy skillet with oil for about 10 minutes, until it starts to pop and get a nice char. Scatter the cherry tomatoes over the bottom of the pan. 

2. Preheat oven to 350°F. Mix flour, eggs, milk, salt and pepper in a bowl. Add the corn, cheese and basil and pour batter over the tomatoes in the pan. Bake 40-45 minutes until puffed and golden.

3. Remove from oven and let rest 15 minutes before serving, so you don't burn your mouth biting into a hot whole cherry tomato!

Drizzle with balsamic reduction (optional).