1/2 small red onion, thinly sliced
1/2 cup red wine vinegar
2 tbsp unsalted butter
3 large eggs
3/4 cup milk
1/2 cup all purpose flour
1/4 tsp salt
1 tsp herbs de Provence
2 tbsp fresh parsley, roughly chopped, divided
Scant 2 oz (60g) goat cheese
1 dry pint (550 g) roma grape or cherry tomatoes, sliced in half
1/4 cup black olives, pitted and roughly chopped
1 tbsp extra virgin olive oil
Pinch of sugar
Salt and pepper to taste
- Preheat oven to 425F.
- Set sliced onions in a medium bowl and pour vinegar overtop to marinate while oven is preheating.
- Melt butter in an 8 inch cast iron skillet over medium heat. Turn off heat once melted and frothy.
- In a blender, combine eggs, milk, flour and salt until well blended and foamy. Pour batter into hot skillet. Sprinkle evenly with herbs de Provence, 1 tbsp parsley and knobs of goat cheese. Bake until pancake is puffed and browned around the edges, about 20 minutes.
- While pancake is baking, make tomato salad topper by pouring off 1/4 cup of vinegar from marinating onions, and adding remaining 1 tbsp parsley to the bowl, along with tomatoes, olives, olive oil, sugar, salt and pepper.
- Mound some of the tomato salad on hot pancake, serving the remainder on the side. Cut pancake into 4 wedges and serve at once.
Serves 4
