INGREDIENTS
2 tbsp
Flat-leaf parsley
1 tbsp
Tarragon
1/4
bunch Thyme
3
Eggs, free-range
100 g
Black olives, pitted and sliced
2 tsp
Baking powder
1/2 tsp
Black pepper, freshly ground
250 g
Plain flour
1/2 tsp
Salt
50 milliliters
Olive oil, extra virgin
40 g
Pumpkin seeds
1
Butter
40 g
Cheddar, grated
50 g
Cream cheese
100 g
Feta
4 tbsp
Semi skimmed milk