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).

Discover our Roquefort 100 g

Ile de France Roquefort is made according to the artisanal tradition of Roquefort (AOP) with a crumbly yet unexpected creamy texture

Read more

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