Dried tomato and feta cheese madeleines
45 g of flour
1 tablespoon of baking powder
2 tablespoons of olive oil
1 small handful of grated Gruyere cheese
55 g dried tomatoes
12 g of feta cheese
A few basil leaves
1/ Separate the egg white from the yolk. Whip the egg white until it is slightly foamy. In a second bowl, mix the flour, yeast and egg yolk with a spatula. Mix the preparations of the 2 bowls.
2/ Pour in the oil and whisk briskly. Add the Gruyere cheese, salt and pepper.
3/ With scissors, cut the dried tomatoes into small pieces, as well as the basil. Add them to the mixture. Then add the diced feta cheese.
4/ Pour a spoonful of dough into each madeleine mould.
5/ Bake at 240°C for 5 minutes, then lower the temperature to 180°C and cook for 6 minutes. Check that the pastry is cooked by sticking a thin knife into a madeleine, it should come out clean. Let cool before unmolding.