These delicate savory madeleines with goat cheese and sun-dried tomatoes are the perfect little appetizer treat, with a French touch!

These delicate savory madeleines with goat cheese and sun-dried tomatoes are the perfect little appetizer treat, with a French touch!

If you know me, then there’s no doubt you’re aware of my love for madeleines. It’s deeply rooted in my French DNA, and there is rarely a week (yes, a week!) I do not eat madeleines. Here’s my Classic French Madeleine recipe I go back to every time. But once you get your hands on a madeleine pan, you can explore a bit further. Madeleines actually work very well in a savory version, and make a great “amuse-bouche” for any gathering party!

These delicate savory madeleines with goat cheese and sun-dried tomatoes are the perfect little appetizer treat, with a French touch!

These savory madeleines are moist, tender, and filled with Mediterranean and cheesy flavors all at once. The egg-base is very easy to make and can be reused for other savory madeleine recipes. The filling itself combines goat cheese and sun-dried tomatoes, with optionally some walnuts for an additional crunchy bite. Now, follow along while I’m showing you how to make these beauties!

Why you’ll love these savory madeleines:

  • Super cute madeleines that come in a savory version
  • Full of cheesy and Mediterranean flavors
  • A fancy (yet easy) appetizer treat everyone loves
These delicate savory madeleines with goat cheese and sun-dried tomatoes are the perfect little appetizer treat, with a French touch!

What goes into savory madeleines?

The recipe ingredients come in two parts: the batter and the filling. Note that the batter can be reused as a base for savory madeleines with different kind of fillings.

  • Eggs + milk + olive oil + flour + baking powder + salt and pepper. This mixture creates the egg-based batter you need to make savory madeleines. Remember to warm up the milk before using for best results.
  • Sun-dried tomatoes. I used sun-dried tomatoes from a jar, and chopped them finely before adding them to the recipe.
  • Goat cheese. Either fresh goat cheese or semi-fresh goat cheese will work in this recipe. Crumble or dice it, before adding to the batter.
  • Fresh basil. It brings subtle and refreshing flavors. Chop before using.
  • Walnuts (optional). I like them for an additional crunchy touch. The recipe also works well without the walnuts if you prefer or have any allergy to nuts.
These delicate savory madeleines with goat cheese and sun-dried tomatoes are the perfect little appetizer treat, with a French touch!

How to make savory madeleines?

  • Chop the sun-dried tomatoes, the goat cheese, and the fresh basil leaves. The idea is to make them small enough so they can fit in the madeleine pan cavities.
  • Prepare the savory madeleine cake batter. Make sure you use warm milk.
  • Carefully stir in the filling into the batter, then fill the madeleine pan up to three quarters full.
  • Bake for about 20 minutes or until baked through. Et voilà!
These delicate savory madeleines with goat cheese and sun-dried tomatoes are the perfect little appetizer treat, with a French touch!
These delicate savory madeleines with goat cheese and sun-dried tomatoes are the perfect little appetizer treat, with a French touch!
These delicate savory madeleines with goat cheese and sun-dried tomatoes are the perfect little appetizer treat, with a French touch!
These delicate savory madeleines with goat cheese and sun-dried tomatoes are the perfect little appetizer treat, with a French touch!

Useful tips to make savory madeleines

  • Warm up the milk before using. You do not need to use a thermometer, just heat the milk until warm to help mix with the other ingredients.
  • Chop into tiny pieces. Because the madeleines are rather small, you want to ensure the sun-dried tomatoes and goat cheese are chopped into smaller pieces that fit in each cavity of the madeleine mold. The same goes with the fresh basil, to spread out its refreshing flavors.
  • Fill the madeleine cavities up to ¾ full. If you fill the cavities up to the top, the batter will spread out while madeleine are rising in the oven, giving them a very odd shape.
  • Do not overbake. You don’t want to underbake either. The baking time can change by a few minutes depending on your oven, so keep an eye on it. When in doubt, carefully touch the madeleines with your finger. If they spring back, they’re ready!
These delicate savory madeleines with goat cheese and sun-dried tomatoes are the perfect little appetizer treat, with a French touch!

Which madeleine pan should I use?

While many bakers use a standard metallic madeleine pan, I personally prefer a non-stick silicone one. I’ve been using the De Buyer madeleine silicone mold) for years, and I find that this type of madeleine pan guarantees a moist madeleine instead of cakey and allows a beautiful shape in the back. If using a metallic pan, remember to grease and lightly dust with flour before using.

How to serve savory madeleines

There are two sides on the madeleines. I always prefer to serve them with the bottom part (stripes exposed) face up for a beautiful visual effect. This is particularly true for this savory version that tastes absolutely amazing but is not particularly aesthetic on the bump side.

I recommend serving savory madeleines as an appetizer to any gathering party, alongside with a cheese platter and other small bite appetizers.

These delicate savory madeleines with goat cheese and sun-dried tomatoes are the perfect little appetizer treat, with a French touch!

Recipe variations

  • Olive oil versus canola oil. I personally recommend olive oil over canola oil for more flavors, but you can absolutely use the second one if you’d like.
  • Add olives. Black kalamata or green olives, chopped, will do very well in these savory madeleines. Keep in mind however that you may need to re-adjust the filling quantities to ensure a great balance between the batter and the filling, always.
  • Use blue cheese instead of goat cheese. It makes a delicious variant with stronger flavors, but equally delicious, if you ask me.
  • Turn the madeleines into egg muffins. Simply use the batter to fill muffin cups of to ¾ full and bake, adjusting the baking time as needed to ensure the muffins are baked through. These bites will be perfect for breakfast!

Other appetizer ideas for a great party:

These delicate savory madeleines with goat cheese and sun-dried tomatoes are the perfect little appetizer treat, with a French touch!
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Savory Madeleines

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These delicate savory madeleines with goat cheese and sun-dried tomatoes are the perfect little appetizer treat, with a French touch!
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  • Author: Delphine Fortin
  • Prep Time: 20 mins
  • Cook Time: 20 mins
  • Total Time: 40 minutes
  • Yield: 15–20 servings 1x
  • Category: Savory
  • Cuisine: French
  • Diet: Vegetarian

These delicate savory madeleines with goat cheese and sun-dried tomatoes are the perfect little appetizer treat, with a French touch!

Ingredients

Scale
  • 2.6 ounces (75g) canned sun-dried tomatoes, drained and chopped
  • 3.1 ounces (90g) goat cheese, chopped
  • ½ cup (120 ml) of milk
  • 3 large eggs
  • 1 ¼ cup (150g) all-purpose flour
  • 2 teaspoons (10g) baking powder
  • Salt and freshly ground pepper
  • 5 Tablespoons (75ml) olive oil
  • ¼ cup (30g) walnuts, chopped (optional)
  • 12 basil leaves

Instructions

  1. Preheat the oven to 350°F (180°C).
  2. Heat the milk in a small saucepan or in the microwave until just warm.
  3. In a large bowl, whisk the eggs, then add the flour, baking powder, salt and pepper. Gently pour the olive oil and then the hot milk, while stirring constantly.
  4. Stir in the dried tomatoes, walnuts and goat cheese, and gently fold in the basil leaves. Mix until just combined (do not over mix).
  5. Pour the batter into each cavity of a nonstick madeleine pan*, up to three-fours full**. If you don’t have a nonstick madeleine pan, brush each cavity with melted butter or using a cooking spray.
  6. Bake for 20-25 minutes in the oven until golden brown. Remove the madeleines from the pan and let them cool completely on rack before serving.

Notes

* I recommend a non-stick madeleine silicone mold (I use the De Buyer madeleine silicone mold) for best results. It makes the madeleines moister and ensures a lovely striped shape. If using a traditional metallic madeleine pan, grease the cavities with butter and lightly dust flour before adding the batter.

** Do not fill up to the top or the batter will spread out while the madeleines are rising in the oven.

*** Note: The recipe yields approximately 15 madeleines, but depending on the size of madeleine mold you choose and whether you use walnuts or not, you can have between 14 to 20 madeleines.

Recipe by Del’s cooking twist | Photography by Athina Canevet Studio

Cheese, Party Foods, Savory Breakfasts, Savory Snacks, Vegetarian, Year Round

Did you make this recipe?

Lastly, if you make this Savory Madeleines, be sure to leave a comment and give this recipe a rating, letting me know how you liked it. And of course, don’t forget to tag me on Instagram! Thank you and enjoy!