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150g plain flour

3 eggs

Sea salt

450ml milk (dairy or plant based)

For the filling

3-4 ripe tomatoes – halved

1 red onion – cut into 6-8 wedges

4 large flat mushrooms

2 sprigs rosemary

2 sprigs thyme

3 cloves garlic – sliced thickly

3 tablespoons olive oil

2 tablespoons sunflower oil

A little of your favourite cheese – Cheddar, Feta, Gruyere, Roquefort all work well

Heat the oven to 200C

Start by making the batter. Put the flour, eggs and salt in a large bowl. Start mixing, then slowly add the milk, whisking until you have a smooth batter. Set this to one side

Put the tomatoes, cut side up, in a roasting tin along with the onion wedges and whole mushrooms, rosemary, garlic and thyme. Drizzle with olive oil, salt and pepper, then roast for 25 minutes

Now increase the oven temperature to 220C, pour the sunflower oil into a second, large oven dish and place in the oven for 5 minutes to heat the oil.

When hot, arrange the tomatoes, onion and mushrooms over the base of the dish, then pour the batter around the vegetables. Put the dish back in the oven for 30 minutes. The batter should be brown and have puffed up. Grate the cheese over the top and return to the oven for 6-8 minutes until the cheese has melted