Name: Savory Madeleines
Prep time: 20 min
Cook time: 20 min
Total time: 40 min
Cuisine: French
Ingredients: 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

Savory Madeleines

5 Stars 4 Stars 3 Stars 2 Stars 1 Star 5 from 3 reviews

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

Cook Mode Prevent your screen from going dark

Instructions

Preheat the oven to 350°F (180°C).
Heat the milk in a small saucepan or in the microwave until just warm.
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.
Stir in the dried tomatoes, walnuts and goat cheese, and gently fold in the basil leaves. Mix until just combined (do not over mix).
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.
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