INGREDIENTS
6 1/2 oz
all-purpose flour, plus extra for the pan (1 1/2 cups, by volume)
1 lb
fresh cherry tomatoes (halved, or -if very large- quartered)
2 tsp
kosher salt (divided)
1 cup
finely grated Parmesan cheese
8 tbsp
unsalted butter (softened to room temperature)
1/2 cup
garlic extra virgin olive oil (plus extra for brushing the tomatoes)
4
large eggs
2 tsp
baking powder
2 tsp
freshly ground black pepper
8
large fresh Italian basil leaves (thinly sliced)