Black Olive Clafoutis Recipes

SAVORY CLAFOUTIS

Steps:

• Preheat oven to 350 degrees. Butter and flour a 9" pie dish or 8 individual baking ramekins.
• Whisk eggs and salt together until pale and thick.
• Sift flour and almonds together and fold into egg mixture. Stir in sour cream and milk.
• Spread cheese cubes, tomatoes, and olives over bottom of baking dish. Sprinkle basil leaves over the top.
• Pour batter over vegetables and cheese. Bake for 40 minutes (20 for ramekins), or until golden brown. Allow to sit for 15 minutes before cutting. Serve warm or at room temperature.

BLACK OLIVE CLAFOUTIS

Steps:

• Cook olives in a 2-quart saucepan of boiling water 5 minutes and drain in a colander.
• Bring sugar and 2 cups water to a boil in a 1-quart saucepan, stirring until sugar is dissolved. Add olives and poach, covered, over very low heat (syrup should not bubble; use a flame tamer on burner if necessary) 6 hours. Cool, uncovered, then chill olives in syrup, covered, at least 1 day.
• Preheat oven to 350°F.
• Finely grind almonds with 2 tablespoons sugar in a food processor, then whisk together with whole eggs and butter in a bowl until blended.
• Whisk yolks with remaining 6 tablespoons sugar in another bowl until blended, then add flour and salt, whisking until smooth. Whisk in milk, then whisk into almond mixture until combined well.
• Drain olives in a sieve, discarding syrup, and stir into batter. Pour into a buttered 6-cup shallow glass or ceramic baking dish, making sure olives are evenly distributed, and bake in middle of oven until firm in center and puffed around edges, about 20 minutes. Serve clafoutis warm.