Preheat the oven to 180°.
Put the comté cheese in the thermomix bowl then mix 10 sec/speed 8.
Add eggs, milk, tomato purée, salt and pepper then mix 10 sec/speed 4.
Transfer the preparation into a silicone cake mold or butter your mold beforehand and line it with parchment paper.
Pour a good centimeter of egg cream into the bottom of the mold.
Arrange the first layer of surimi sticks (9).
Cover them with egg cream.
Make another layer of surimi (6) by placing them in the interstices of the first layer. Cover them with egg cream.
Arrange a final layer of surimi (9). Pour the rest of the egg cream.
Place the mold in a hot water bath. Put in the oven for 50min at 180°C.
As soon as the surface begins to color, lower the oven temperature to 175°C.
Wait until the terrine has completely cooled before turning it out onto a serving platter and refrigerating for 1 hour before serving.