ingredients

300 g of Beaufort
4 eggs
300 g thick cream
1 tbsp. to c. of Provence herbs
15-20 red and / or yellow cherry tomatoes
Pepper
1 knob of butter and 10 g of flour for gratin dish

Steps

Step 1

Preheat the oven to 170 ° C (5-6). Detail the Beaufort in dice. In a small bowl, beat the eggs with the cream and herbs. Stir in the cheese and pepper. Mix well.

2nd step

Pour this mixture into a buttered and floured baking dish. Place the cherry tomatoes on them, pressing them lightly.

Step 3

Cook 35-40 min: the custard must be golden and the tomatoes must be melted. Serve immediately, accompanied by a salad of young shoots.

tips

Learn more. Beaufort is an AOC of Savoie. Raw milk cheese from cooked pressed cow, it is very appreciated for its fruity fragrance and its creaminess. He was nicknamed the "Prince of Gruyères" by the famous gourmet Brillat-Savarin.

The most greedy. You can replace one part of Beaufort with another cheese: cow ricotta, fresh goat or sheep's bush.

Variant. You can prepare small individual flans in ramekins. In this case, reduce the cooking time.