Mini Ham, Olive and Sun-dried Tomato Cakes
These savoury "cakes" are perfect for serving with cocktails. They are also great for picnics, hikes, and office lunches.
Equipment
Ingredients
- 3 eggs preferably ultra-fresh organic
- 150 g flour
- 1 sachet yeast
- 100 mL olive oil Assemblage brand
- 125 mL milk, whole
- 100 g Gruyère cheese grated
- 200 g white ham
- 75 g plain green Aglandau olives
- 75 g plain black Grossane olives
- 6 sun-dried tomatoes
- salt and freshly ground black pepper to taste
Instructions
- Preheat your oven to 180°C (350°F).
- Cut the sun-dried tomatoes and olives into pieces.
- Whisk together the eggs, flour, baking powder, salt and pepper in a bowl.
- Gradually stir in the Assemblage olive oil and hot milk.
- Add the grated Gruyère.
- Mix in the olives, sun-dried tomatoes and ham.
- Grease small moulds (or mini muffin cups) and pour the mixture into them. Bake for 30 minutes at 200°C (400°F).
Notes
Moulin de Calanquet products:
- sun-dried tomatoes
- plain black olives of the Grossane variety
- plain green olives of the Aglandau variety
- olive oil of the Assemblage variety
Tried this recipe?Let us know how it was!