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Ingredients
For 4 people:- 1 jar of green tapenade 110g Jean Martin
- 150 g of flour
- 250 ml milk/water (half/half)
- 4 eggs
- 80g butter
- 125 g thick crème fraîche
- 1 washed lemon
- 2 slices of smoked salmon
- Salt pepper,
- Dill
Recipe
Heat the milk and water mixture over low heat. Add the salt, pepper and butter in small pieces.
Remove from the heat, add the flour all at once and mix quickly.
Return the pan to low heat and continue stirring for a minute. You should obtain a smooth paste.
Remove from the heat, add the eggs one by one and mix well each time.
Prepare the gougères: on a baking sheet covered with baking paper, form each gougere with a tablespoon of dough. Space them well.
Bake in the oven at 180°C for 15 minutes.
Turn off the oven and leave the gougères inside for another 15 to 20 minutes
Meanwhile, mix the cream with half a jar of Jean Martin green tapenade. Sprinkle with the zest of 1/2 grated lemon and a tablespoon of lemon juice.
Garnish the gougères: carefully cut the top and add a teaspoon of the lemon cream/green tapenade mixture.
Cut the smoked salmon into strips and place one on each gougere. Add a sprig of dill and replace the lid.
Arrange on a serving dish with Comté Gougères/Dried tomato cream or goat cheese/Black tapenade.
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