Tomato And Basil Souffle In A Tart

Recipe Ingredients

4 tablespoons	60ml	Olive oil
1 tablespoon	15ml	Onion - thinly sliced (large)
		= (abt 2 cups)
6		Garlic cloves - minced
2 1/2 lbs	1135g / 40oz	Fresh 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	5ml	Sugar
1 teaspoon	5ml	Salt
		= (less if you use canned tomatoes)
1/4 cup	10g / 0.4oz	Fresh basil leaves
1		Cayenne
1 cup	237ml	Crustless 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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