• 3/4 lb  cherry tomatoes
• 7 oz  Roquefort  
• 1 tbs  cornstarch
• 8 oz  whole milk
• 8 oz  whipping cream (30% fat)
• 5  eggs
• 1 pinch  nutmeg  
•  salt  
•  pepper 

Cut the cheese into small cubes. Pull the stalks off the tomatoes, wash and drain. Spread the Roquefort cubes and tomatoes in an oven pan. Preheat the oven to 350°. Break the eggs and beat into an omelet. Mix the cornstarch and the cold milk in a bowl. Add the cream and beaten eggs and season with salt, pepper and nutmeg. Gently pour over the cheese and tomatoes. Bake for 20 to 25 minutes (to check the clafoutis is cooked, pierce with the blade of a knife: it should come out clean). Set aside, wait until cool and enjoy!