© C. Herlédan / Cercle culinaire du Cidil
• 10g half-salt butter
• 350g cherry tomatoes
• 200g roquefort cheese (or other blue cheese)
• 15g cornflour
• 250ml whole milk
• 250ml liquid cream (30% fat)
• 5 eggs
• 1 pinch nutmeg
• 25g chives
• salt and pepper
Grease your baking dish with butter.
Wash, dry and remove stalks from tomatoes and arrange in the dish. Chop the cheeses into small chunks and sprinkle on top of the tomatoes. Mix the cornflour and cold milk, add the cream and beaten eggs and nutmeg and season.
Preheat the oven to 180°C (GM 6).
Pour the mixture into the dish and bake for 10-15 min.
Garnish with chives and serve.