"Simplicity is the ultimate sophistication" LdV

Sunday, 3 May 2015

HOMEMADE TAPENADE AND CAMEMBERT CLAFOUTIS (Clafoutis tapenade et camembert)

HOMEMADE TAPENADE AND CAMEMBERT CLAFOUTIS
(Clafoutis tapenade et camembert)

A friend of mine when she invites me, always ask for the same thing : Sixtine , would you mind bring me a little jar of your homemade tapenade please? My friend adores it but for a strange reason do not want to realize it herself...
I will give you the recipe of the tapenade : super easy-peasy, tasty and healthy.
Cooked, in a clafoutis version, the tapenade is even better. But when devilishly, my French touch is added in a form of a Camembert cheese then ;)....Try it!
In occitan, "tapena" had been created by the Chef of a Restaurant "la Maison Dorée", in 1880 in Marseilles. This "tapena" was a kind of paste made of capers, black olives, fillets of anchovy or tuna. It was used then to garnish halves boiled eggs.

Wine pairing : A Picpoul (White) from the Languedoc-Roussillon.





HOMEMADE TAPENADE AND CAMEMBERT CLAFOUTIS
A quick glance in your kitchen...

In your fridge
Eggs
Cherry tomatoes
Single cream
Camembert cheese
Black olives
Capers

In your cupboard
Dry thyme
Flour
Oil-cured anchovies
Garlic
Olive oil


HOMEMADE TAPENADE AND CAMEMBERT CLAFOUTIS
Serves 4
Homemade tapenade
For a little jar of 200g

150g 5,2 oz of pitted black olives
50g 1,7 oz of capers
50g 1,7 oz of oil-cured anchovies drained
1 garlic clove
3 tbsp of olive oil

Using a hand blender, blitz smooth the capers with the garlic, olives and anchovies. 
Add the olive oil bit by bit (like a mayonnaise).
Blitz once more. The texture should be like a puree.
It's ready!!

100g 3,5 oz of homemade tapenade (recipe above)
3 eggs 
Dry thyme 
320g 11 oz of cherry tomatoes cut in half
25cl 8,5 oz of single cream 
100g 3,5 oz of flour sifted
1 Camembert diced

Pre-heat your oven to 180°.
In a bowl, wisk the eggs with the flour and cream.
Add the tapenade. Combine well.
Butter and line a rectangular tin.
Pour the mixture in.
Put the cherry tomatoes and the Camembert on the top.
Drizzle with dry thyme.
Cook for 25-30 minutes.




Clafoutis tapenade et camembert

Pour 6 personnes
120g de tapenade (maison pour moi)
3 œufs
320g de tomates cerise (coupées en deux)
25cl de crème liquide
100g de farine tamisée
1 camembert coupé en morceaux
Du thym

Préchauffez votre four à 180° C.
Dans un récipient, battre les œufs avec la farine et la crème.
Ajoutez la tapenade. Mélangez bien.
Mettre la préparation dans un moule rectangulaire beurré et fariné.
Disposez les tomates, camembert et le thym par-dessus.
Enfournez pour 20-30 minutes.

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