Basil Souffle in Tomatoes Recipe

Name: Basil Souffle in Tomatoes
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Yield: 4 servings
Ingredients: 8 tomatoes (ca. 140g or 5 ounces each); ¾ teaspoon salt; pepper, freshly ground; 1 cup basil; 100 g medium-fat curds (3 1/2 ounces); 1 tablespoon cornstarch; 75 g grated gruyere (2 5/8 ounces) or 75 g grated swiss cheese; 2 fresh egg yolks; nutmeg; ¼ teaspoon salt; pepper, freshly ground; 2 fresh egg whites; 1 pinch salt

Servings: persons

8 tomatoes (ca. 140g or 5 ounces each)
¾ teaspoon salt
pepper, freshly ground
1 cup basil
100 g medium-fat curds (3 1/2 ounces)
1 tablespoon cornstarch
75 g grated gruyere (2 5/8 ounces) or 75 g grated swiss cheese
2 fresh egg yolks
nutmeg
¼ teaspoon salt
pepper, freshly ground
2 fresh egg whites
1 pinch salt

1
Slice off a lid of the tomatoes.
2
Hollow the tomatoes out and season them with salt and pepper.
3
Put tomatoes and tomato lids on a tray lined with baking paper.
4
Puree basil together with the curd, cornstarch, cheese and egg yolks.
5
Season with nutmeg, salt and pepper.
6
Whisk egg whites with the salt until (nearly) stiff.
7
Fold carefully into curd mixture.
8
Fill into tomatoes.
9
BAKE: ca.
10
30 minutes on lowest rack at 180C / 355F DO NOT OPEN THE OVEN BEFORE THE 30 MINUTES ARE UP.
11
Serve with with salad and/or pasta (or rice).

282

kcal

Calories

Fat

Carbs

Protein

Fat Carbs Protein

* Per serving · 4 servings · Values may vary.

No additional tips available.

No specific allergen information. Please check the ingredient list for possible allergens.

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This recipe makes 4 servings. You can adjust the portion size directly on this page.

You need 13 ingredients. The key ingredients include: 8 tomatoes (ca. 140g or 5 ounces each), ¾ teaspoon salt, pepper, freshly ground, 1 cup basil, and more.

Yes, Basil Souffle in Tomatoes falls under the Baking & Desserts category and is a great choice for this type of meal.

Store in an airtight container at room temperature for up to 3–5 days. For longer storage, freeze for up to 3 months — no need to refrigerate or reheat.

Basil Souffle in Tomatoes

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