Clafoutis with olives, thyme and feta cheese

Today’s guest is a blogger I call a dear and kind friend. I’ve gotten to know Tanja through her fan page on facebook.She is a wonderfully talented food blogger, her pictures are breath-taking but what captivated me was her kind and gentle spirit. She is one of the sweetest bloggers I have met, she always has something encouraging and positive to say. Added to all of the above, her recipes are special and unique, I learn something new with her each and every post.

It is an honor to have her as a guest on my blog and if you haven’t already, visiting Tanja’s cooking corner is a true pleasure you don’t want to miss.


Hi, I am Tanja, and I blog over at Tanja’s Cooking Corner. I am so happy to be today’s guest at Chef in Disguise! I think that it is not necessary to mention that Chef in Disguise is a wonderful blog- just click on the recipes and you will be impressed by her colourful dishes and food presentations,  by her recipes and above all, by her lovely stories! Beyond all this, Sawsan turned out to be one of the nicest and sweetest Foodie friends to me! Thank you so much Sawsan for letting me be your guest today!

I have chosen to post a clafoutis recipe that is one of my favorite, I make it regularly and we all love it!

Clafoutis with olives, thyme and feta cheese


Serves 2 as main dish/ 4 as starter

Adapted from:
*100 g olives, black, pitted
*100 g Feta cheese (instead of Feta, you may also use crottins, semi-dry, 60 g-
*2 egg (s)
*100 ml crème fraîche
*100 ml milk
*½ tablespoon thyme, fresh
 *Sea salt (Fleur de Sol)
* nutmeg
 *butter (for the form)


Preheat the oven to 170 ° C.

You may use Feta cheese (as I did) or a semi-dry Crottin, or any other goat cheese you like.

 If you do not have fresh thyme, use dried thyme, but then take less.

Mash the goat cheese with a fork. In a large bowl whisk together eggs, Crème Fraiche, then add milk, and in the end carefully stir in the mashed goat cheese. Add salt sparingly
since the cheese is already strongly salted. Add pepper and nutmeg (to taste).

Place the batter into a greased baking dish (or 4 small ones, about 10-13 cm). Add a few olives on top (they sink slightly into the bulk liquid) and sprinkle with thyme.

Bake at 170 ° C for about 30 minutes.
The clafoutis should not be too brown, it is ready, when it is puffed and just slightly “wobbly” and reaches the consistency of an omelette.  There is no need trying “to bake” it, because then it would be dry.

This clafoutis may be served as a starter, along with some salad (enough for 4 people), or with some French bread and salad as a main dish for two persons.