Tomato And Basil Souffle In A Tart Recipe - Cooking Index
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) |
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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