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1
Pre-heat oven to 425u00b0 F with a 10-inch cast iron skillet on a rack set near the center.
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2
While skillet is preheating wash the cherry tomatoes. Sort them into 2 groups with about 3/4 of the middle-sized ones (for the skillet) in one group and the remaining largest and smallest in another (for the finished dish).
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3
Zest the lemon and microplane about half of the garlic clove into a small bowl. Juice the lemon and add 1 tablespoon to the bowl. Add 2 generous pinches kosher salt, and 6 to 8 grinds of black pepper. Whisk to combine. Drizzle in 3 tablespoons extra virgin olive oil while whisking. Mince a generous tablespoon each of the tomato leaves and basil (or generous 2 tablespoons basil if you don't have tomato leaves). Whisk into the dressing, and set aside.
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4
Remove skillet from oven and add 2 tablespoons olive oil. Carefully add the middle-sized tomatoes to the skillet. They will spatter so do this wearing an oven mitt. In a minute or two the spattering will cease; sprinkle the tomatoes with 2 or 3 pinches of salt. Place the skillet back in the oven until the tomatoes have started to soften and split, about 5 to 6 minutes. (This may generate some smoke, so have your ventilation fan running.)
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5
Combine the milk, eggs, flour, and 1 teaspoon kosher salt in blender. Blend for 30 seconds. (Tip: If you have an Oster brand blender a regular mouth Mason jar will work in place of the blender jar. Just add the ingredients to the jar, screw on the blade and base, and blitz away. It is great for blender drinks like smoothies as you can easily drink from the jar.)
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6
Remove skillet from the oven and pour the egg mixture in, spreading the tomatoes fairly evenly as you pour. If you have any major tomato free areas, you may quickly use a fork to adjust their placement. Place the skillet back in the oven, and bake until the pancake is puffed throughout and browning on the edges, about 15 minutes.
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7
While the pancake is baking, halve or quarter the remaining larger tomatoes. Crumble the feta. Re-whisk the dressing.
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8
Cut the pancake into 6 to 8 slices, then arrange the slices on a serving platter or individual plates. Scatter the tomatoes and feta over the slices. Drizzle on the dressing, and if desired grind some black pepper over it. Serve.
