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Baked Garlic & Roast Tomato Souffle




Source of Recipe


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List of Ingredients




1/4 cup (50 mL) Butter, softened
1/2 cup (125 mL) Grated Parmesan cheese
1/4 cup (50 mL) All-purpose flour
11/2 cups (375 mL) Milk
2 Cloves garlic, minced
Pinch Cayenne pepper
4 Eggs, separated
1/2 cup (125 mL) Goat cheese (4 oz/125 g)
2 tbsp (25 mL) Shredded fresh basil
2 tbsp (25 mL) 10% cream (optional)
ROAST TOMATOES:
3 Plum tomatoes (about 10 oz/300 g)
1 tbsp (15 mL) Extra-virgin olive oil
1/4 tsp (1 mL) Each salt and pepper



Recipe



ROAST TOMATOES: Core and cut tomatoes in half lengthwise. Arrange, cut sides up and without touching, on large foil-lined rimmed baking sheet. Brush with oil; sprinkle with salt and pepper. Roast in 350F (180C) oven until tops are shrivelled and bottoms are browned, about 2 hours. Chop tomatoes; set aside.

Brush six 6-oz (175 mL) ramekins or one 7-inch (1 L) soufflé dish with 1 tbsp (15 mL) of the butter. Sprinkle with Parmesan, turning to coat sides. Set aside.

Melt remaining butter in saucepan over medium-low heat. Add flour; cook, stirring and without browning, for 2 minutes. Whisk in milk. Add garlic and cayenne pepper; bring to boil, whisking constantly. Reduce heat to medium-low and cook, stirring, until thick enough to coat back of spoon, about 5 minutes. Let cool.

In large bowl, whisk egg yolks until light. Whisk in milk mixture and goat cheese, then chopped tomatoes and basil.

In separate bowl, beat egg whites until stiff (but not dry) peaks form. Fold one-third into tomato mixture; fold in remainder.

Spoon into ramekins. Bake on rimmed baking sheet in 375F (190C) oven until puffed and golden, 20 to 30 minutes. (Make-ahead: Let cool. Cover loosely and refrigerate for up to 24 hours. Run knife around edge of each soufflé to loosen; pour cream around edge. Bake in 375F/190C oven until puffed, 15 to 25 minutes.)

Makes 6 servings.