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
• 1 tablespoon of FARIGOULE
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.