Clafoutis with Olives and Goat Cheese
by Editorial Staff
Summary
| Prep Time | 15 mins |
| Cook Time | 30 mins |
| Total Time | 45 mins |
| Course | Appetizers & Snacks |
| Cuisine | European |
| Servings (Default: 4) |
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
- Any other goat cheese can be used instead of crottins. If you have to use dried thyme, use less.
- Stone the olives.
- Mash the goat cheese with a fork. Whisk the eggs, add the crème fraîche and milk and carefully fold in the crushed goat cheese. Season carefully, as the cheese brings a lot of salt.
- Pour into a greased, flat gratin dish (or 4 individual molds), top with the olives (they sink a little in the liquid mixture) and sprinkle with the thyme.
- Bake in the oven at 170 ° C for about 30 minutes.
- The clafoutis shouldn`t get too brown, it is ready when it just reacts slightly wobbly to finger pressure and has the consistency of an omelette, so do not try to bake it firm, it would become dry.
- As a starter with a little salad enough for 4 people, or with a little baguette and salad as a main course for 2 people.
- A variant for a buffet or as a starter is to bake the dough in muffin molds lined with strips of brick dough.
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