Candied Black Olive Pie

(Clafoutis aux Olives Noires Confites)

This recipe from Savuer's March 2014 issue is wonderfully unique. I made it for a friend’s wake and everyone loved it! It looks like a pie. It's a cross between savory and sweet. Sort of a souffle, sort of a quiche, not quite dessert, but too sweet for a main dish. It would be a perfect brunch dish, and it sure was good to bring to a pot luck.

¾ cup pitted black olives (I used kalamatas)

1 cup sugar

8 tbsp. unsalted butter, melted, plus some to grease the pie plate

3 eggs, plus 4 yolks

1 cup milk

¼ cup flour

¼ tsp. kosher salt

¾ cup blanched slivered almonds, roughly chopped

Boil olives and 2 cups water in small saucepan; cook 5 minutes, then drain, and set aside. Add half the sugar and 2 cups water to the pan; boil. Reduce heat to medium and add olives; cook until olives are tender, about 2 hours, watching carefully as the syrup will thicken and could burn. Let olives cool, then strain. (I kept olive simple syrup and will try to use it in martinis).

Heat oven to 350°. Grease a 9" pie plate with butter. Whisk melted butter and 3 eggs in one bowl. In another bowl, whisk remaining sugar and the yolks until fluffy. Slowly whisk in milk, flour, and salt. Whisk in butter mixture and almonds. Pour into prepared dish; dot olives throughout. Bake until golden and slightly puffed, about 40 minutes. It fell, but it was still delicious!