- 1¾ cup flour
- 1 T baking powder
- ½ t salt
- ¼ t freshly ground black pepper
- 1 t or more chipotle chili powder
- 4 large eggs
- ¼ c olive oil
- 3 T unsalted butter, melted and slightly cooled
- ½ c milk
- 1½ c sharp cheddar cheese, finely shredded
- 20 black Greek-style olives, rinsed well, pitted and finely chopped
- 2 T minced fresh chives or cilantro
- 2 T dried tomato tapenade from recipe below if you can’t find in a store
- ⅔ c sun-dried tomatoes (not packed in oil)
- 2 c boiling water
- 3 cloves garlic, peeled
- ¾ t kosher salt
- ¼ c finely chopped fresh basil
- 1 T extra-virgin olive oil
Place tomatoes in a small bowl, cover with boiling water and let steep until softened, about 30 minutes. Drain, reserving ¼ cup of the liquid.
Finely chop the tomatoes and add to small bowl of a food processor.
Mash garlic with salt with the side of a chef’s knife until it forms a paste. Add to the tomatoes, along with basil, oil and reserved steeping liquid. Pulse until well-blended.
Cover and refrigerate for up to 2 days.
Combine olives, finely grated cheddar cheese and chives or cilantro. Set aside
Whisk flour, baking powder, salt, black pepper and chipotle chili powder together in a mixing bowl.
Whisk together the olive oil and butter. Add to dry ingredients along with the milk and eggs. Whisk well until the batter is smooth with no lumps.
Fold in olive mixture until well-blended.
Refrigerator bowl of batter for about 20 minutes while preheating oven to 350°.
Butter a madeleine mold (even a non-stick one).
Once the batter is chilled, remove from the refrigerator and break up tomato tapenade across the top. Use the blade of a sharp knife to swirl the tapenade throughout the batter without blending it in.
Spoon the batter into the prepared molds filling each mold only about ¾ full. Bake in the preheated oven for 16 minutes (I used 3″ long madeleine molds; adjust baking time for your own) or until the madeleines have risen, are set in the center (press lightly) and are a light golden brown.
Remove from the oven and allow to cool for a couple of minutes before lifting the cookies out and onto a cooling rack. Continue baking with remaining batter, buttering the madeleine mold before adding next batch.