ROQUEFORT AND CHERRY TOMATO CLAFOUTIS- IL DE FRANCE

Serves: 4 Preparation time: 10 min Cooking time: 25 min

INGREDIENTS:

400 g cherry tomatoes (14 oz)

100 g Ile de France Roquefort (3.5 oz)

2 eggs

8 g flour (1 tbsp)

12 cl cream (4 fl oz)

12 cl milk (4 fl oz)

Salt & pepper

PREPARATION:

1. Preheat the oven to 180 °C (350 °F).

2. Crumble the cheese with a fork or cut it into small cubes.

3. Beat the eggs with the flour in a bowl. Add the cream, the milk and the crumbled cheese. Season with salt and pepper.

4. Pour into 4 small ramekins. Divide the cherry tomatoes and put on top.

5. Bake for 25 min at 180 °C (350 °F).