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Tomato And Basil Souffle In A Tart

Type: Vegetables
Courses: Side dish
Serves: 8 people

Recipe Ingredients

4 tablespoons 60mlOlive oil
1 tablespoon 15mlOnion - thinly sliced (large)
  = (abt 2 cups)
6   Garlic cloves - minced
2 1/2 lbs 1135g / 40ozFresh tomatoes - peeled, and
  Coarsely chopped - (5 cups)
  = (or two 35-oz cans Italian plum
  Tomatoes, chopped and drained, saving the
  Juice for a soup)
1 teaspoon 5mlSugar
1 teaspoon 5mlSalt
  = (less if you use canned tomatoes)
1/4 cup 10g / 0.4ozFresh basil leaves
1   Cayenne
1 cup 237mlCrustless bread cubes
2   Egg whites
1   Ten-inch Partially Prebaked Tart Shell - (see recipe)

Recipe Instructions

In a large skillet, heat the oil over medium heat. Stir in the onion and garlic and cook for 5 minutes, stirring often to avoid burning the garlic.

Add the tomatoes, sugar, salt, basil, and cayenne. Cover and cook for 15 minutes. Uncover and mash the bread into the tomatoes with a fork until thoroughly mixed. Cook until the tomatoes have the consistency of a thick relish, about 15 minutes, depending on how watery the tomatoes are. Taste and add more salt if necessary. Preheat the oven to 400 degrees.

Beat the egg whites until firm. Fold the egg whites into the tomato mixture and pour into the prebaked tart shell.

Bake for 20 to 25 minutes or until the top is lightly golden.

Serve hot or at room temperature, cut into 6 or 8 wedges.

This recipe yields 6 to 8 servings.

Variation - Individual Tomato Souffles: For a dinner party, make this souffle in individual molds.

Preheat the oven to 400 degrees. Oil ten 1/2-cup ramekins or baba molds. Fill the molds with the tomato-egg white mixture and place in a water bath. Bake for 1/2 hour or until top is golden brown.

Unmold the souffles around roasted leg of lamb or other roast.

Source:
Cookbook Digest, May/Jun, 1996

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