Roasted Cherry Tomato Clafoutis

(recipe from Whole Living magazine)

1 1/2 lbs. cherry tomatoes
2 cloves garlic, sliced
2 Tbsp. olive oil
2 Tbsp. fresh thyme (I used less, dried)
Fine-grain sea salt and freshly ground black pepper
5 large eggs
1/4 cup cornstarch
3/4 cup unsweetened coconut milk
1 oz. grated Manchego cheese
5 basil leaves, torn into pieces
1 Tbsp. chopped fresh parsley

Heat oven to 400F.  On a rimmed baking sheet, toss tomatoes and garlic with oil and thyme and season with salt and pepper.  Roast until caramelized, about 30 minutes, then transfer tomatoes and juices to a straight-sided 9-inch-round (2-inch-deep)  baking dish and let cool slightly.  Decrease oven temperature to 350F.

In a medium bowl, whisk together eggs, cornstarch, coconut milk, cheese, 1/2 tsp. salt, and herbs.  Pour mixture over slightly cooled tomatoes.

Bake until top is golden brown and edges are puffed, 35 to 40 minutes.  Serve warm or at room temperature.