Summary
| Prep Time | 15 mins |
| Cook Time | 30 mins |
| Total Time | 45 mins |
| Course | Appetizers & Snacks |
| Cuisine | European |
| Servings (Default: 4) |
Ingredients
Ingredients- 200 g olives, black, with stone
- 2 small goat cheeses (crottins), semi-dry, 60 g each
- 4 egg (s)
- 200 ml crème fraîche
- 200 ml milk
- 1 tablespoon thyme, fresh
- pepper
- Fleur de sel
- nutmeg
- Fat, for the shape
Print Recipe
Pin Recipe Instructions
- Preheat the oven to 170°C (338°F).
- Remove the pits from the olives.
- Mash the goat cheese with a fork in a small bowl.
- Whisk the eggs in a bowl for about 1 minute until well combined.
- Stir the crème fraîche and milk into the whisked eggs.
- Fold the mashed goat cheese into the egg mixture. Season with pepper, fleur de sel, and nutmeg to taste—be careful not to over-salt, as the cheese is already salty.
- Grease a flat gratin dish or 4 individual molds with fat.
- Pour the egg mixture into the prepared dish or molds.
- Top with the olives and sprinkle 1 tablespoon fresh thyme over them.
- Bake for 30 minutes until the clafoutis wobbles slightly when gently pressed and has the consistency of an omelette—do not bake until firm as it will dry out.
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