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Le soleil continue de briller, je vous propose donc ces petits moelleux aux accents du Sud bien parfumés et savoureux
J’ai beaucoup aimé leur texture ultra fondante qui me faisait penser à un flan ou clafoutis
Préparation
Placer 6 cubes de feta au congélateur pendant 2 heures.
Préchauffer le four à 200°C. Huiler 6 petits moules ou ramequins et réserver.
Mélanger au fouet les œufs, l’huile et le lait tiède. Ajouter la farine tout en remuant, la pâte devra être bien lisse et sans grumeaux (passer un coup de mixeur plongeant si vous constatez la présence de grumeaux). Terminer par l’emmental et l’origan. Saler et poivrer.
Verser un tiers de la pâte dans chaque moule, parsemer d’une demi olive noire hachée, déposer une cuillère à café de coulis de tomate puis un cube de feta congelé. Parsemer de l’autre moitié d’olive noire hachée, recouvrir de pâte et enfourner 15 à 20 min env. La pointe du couteau doit ressortir sèche.
Inspirée de « Chocolat, moelleux & fondants », hachette éditions
