A recipe for a savoury version of clafoutis with goat cheese and Tanche olives!
20 cl of fresh cream
1 jar of black olives Tanche de Nyons
½ half-dry Pélardon goat log
20 cl milk
2 pinches of nutmeg
1 tablespoon of thyme
Pitted the black olives of Nyons. Coarsely crush them with a fork. Beat the eggs into an omelette then add the cream, milk, nutmeg, thyme and goat. Season with pepper but do not add too much salt. Mix gently. Pour this preparation into 4 small ovenproof ramekins and then 8 to 10 black olives from Nyons per ramekin. Place in the oven preheated to 250 ° C and cook 20 minutes.