Twice-Baked Garlic and Roast Tomato Souffles

By The Canadian Living Test Kitchen

24 people added this to their Recipe Box

Twice-Baked Garlic and Roast Tomato Souffles

This recipe makes 6 servings

Nutritional Info
Per serving: about	-
cal	285285 cal
pro	14 g14g pro
total fat	21 g21g total fat
sat. fat	11 g11g sat. fat
carb	10 g10g carb
fibre	1 g1g fibre
chol	165 mg165mg chol
sodium	473 mg473mg sodium
% RDI:	-
calcium	2222 calcium
iron	99 iron
vit A	3131 vit A
vit C	1212 vit C
folate	1414 folate

You can serve these magnificent single-serving souffles without the usual split-second timing. Make them a day ahead and simply repuff before serving. Serve with a salad of baby spinach, mushrooms and red onions.

Ingredients

1/4 cup butter , softened1/4 1/4cup cupbutter, softened
1/2 cup grated Parmesan cheese 1/2 1/2cup cupgrated Parmesan cheese
1/4 cup all-purpose flour 1/4 1/4cup cupall-purpose flour
1-1/2 cups milk 1-1/2 1-1/2cups cupsmilk
2 garlic cloves , minced2 2garlic clovegarlic cloves, minced
pinch Cayenne pepper pinch Cayenne pepper
4 eggs , separated4 4eggeggs, separated
1/2 cup goat cheese , 4 oz/125 g1/2 1/2cup cupgoat cheese, 4 oz/125 g
2 tbsp shredded fresh basil 2 2tbsp tbspshredded fresh basil
2 tbsp 10% cream , optional2 2tbsp tbsp10% cream, optional
Roast Tomatoes:
3 plum tomatoes , about 10 oz/300 g3 3plum tomatoplum tomatoes, about 10 oz/300 g
1 tbsp extra virgin olive oil 1 1tbsp tbspextra virgin olive oil
1/4 tsp salt 1/4 1/4tsp tspsalt
1/4 tsp pepper 1/4 1/4tsp tsppepper

Preparation

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 350°F (180°C) 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) souffle 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 375°F (190°C) 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 souffle to loosen; pour cream around edge. Bake in 375°F/190°C oven until puffed, 15 to 25 minutes.)

Additional information :

Substitution: You can use Gruye or Parmesan cheese instead of goat cheese.