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Olive clafoutis

Ingredients:

For 4 small clafoutis

•    125 g of pitted black Nyons olives
•    150 g of demi-sec goat cheese
•    3 eggs
•    300 ml of milk
•    75 g of sieved plain flour
•    butter
•    1 tablespoon of FARIGOULE

Preparation:

Preheat your oven to 180°C (gas mark 4).
Lightly butter 4 tart tins 13 cm in diameter.
Distribute the olives between the tins.
Crush the goat cheese with a fork in a bowl.
Beat in the eggs, one by one.
Sprinkle in the flour beating hard and loosen the mixture with the milk.
Add the FARIGOULE and season with pepper.
Use a small ladle to pour into the tins.

Bake for 10-15 minutes.