Olive omelet-like-bread with crushed tomato-basil sauce

8 persons
Restaurant « Les Florêts à Gigondas
Chef : Thierry Bernard

50 cl cream, 15 eggs, 150 gr tapenade, 50 gr pitted olives

Mix the tapenade, the eggs and the cream. Blend in the olives, in pieces, and check the seasoning.
Pour into individual small molds. Bake in a boiling water bath at 170oC for approximately 30 minutes.
Serving: This light starter can be served warm or cold, with basiltomato sauce (warm or cold).