Goat Cheese, Sun-Dried Tomato, and Roasted Garlic S

Name: Goat Cheese, Sun-Dried Tomato, and Roasted Garlic Souffles
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Yield: 4 servings
Ingredients: 6 large garlic cloves, flattened; 1 teaspoon olive oil; 1 teaspoon salt; 3/4 teaspoon ground black pepper; Nonstick vegetable oil spray; 4 tablespoons plain dry breadcrumbs; 1 tablespoon butter; 2 tablespoons all purpose flour; 1 1/4 cups low-fat (1%) milk; 1/2 cup finely chopped drained oil-packed sun-dried tomatoes; 2 1/2 teaspoons chopped fresh thyme; 4 large egg yolks; 4 ounces mild fresh goat cheese, crumbled (about 1 cup); 6 large egg whites; 1/8 teaspoon cream of tartar

Servings: persons

6 large garlic cloves, flattened
1 teaspoon olive oil
1 teaspoon salt
3/4 teaspoon ground black pepper
Nonstick vegetable oil spray
4 tablespoons plain dry breadcrumbs
1 tablespoon butter
2 tablespoons all purpose flour
1 1/4 cups low-fat (1%) milk
1/2 cup finely chopped drained oil-packed sun-dried tomatoes
2 1/2 teaspoons chopped fresh thyme
4 large egg yolks
4 ounces mild fresh goat cheese, crumbled (about 1 cup)
6 large egg whites
1/8 teaspoon cream of tartar

1
Preheat oven to 350F.
2
Combine garlic and oil in small custard cup.
3
Cover with foil.
4
Bake until garlic is very tender, about 35 minutes.
5
Cool slightly.
6
Add 1 teaspoon salt and 3/4 teaspoon pepper to custard cup and mash to paste.
7
Maintain oven temperature.
8
Spray four 2-cup souffle dishes with nonstick spray.
9
Sprinkle each with 1 tablespoon breadcrumbs, coating bottom and sides; place dishes on baking sheet.
10
Melt butter in medium saucepan over medium heat.
11
Add flour; whisk until smooth, about 1 minute.
12
Gradually add milk, whisking constantly until mixture boils, thickens, and is smooth, about 2 minutes.
13
Stir in tomatoes, thyme, and garlic mixture.
14
Remove souffle base from heat.
15
Whisk egg yolks in large bowl to blend.
16
Gradually whisk in hot souffle base, then fold in goat cheese.
17
Using electric mixer, beat egg whites in another large bowl until foamy.
18
Add cream of tartar; beat until stiff but not dry.
19
Fold whites into souffle mixture in 4 additions.
20
Divide among prepared dishes.
21
Bake souffles until puffed and golden, about 25 minutes.
22
Serve immediately.

874

kcal

Calories

Fat

Carbs

Protein

Fat Carbs Protein

* Per serving · 4 servings · Values may vary.

Tips for the best results

Read through all the steps once before you start and measure out your ingredients first — it makes everything go more smoothly.
Preheat the oven fully and bake on the middle rack for the most even results.
Check for doneness a few minutes early — a toothpick in the center should come out with just a few moist crumbs.
Let it cool before slicing so it sets properly and holds its shape.
Store leftovers in an airtight container in the fridge and enjoy within a few days.

Variations & substitutions

Use a neutral oil or a plant-based spread in place of butter for a dairy-free version.
A good 1:1 gluten-free flour blend works well if you need a gluten-free version.
Coconut cream is a reliable plant-based alternative to dairy cream.

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

My Personal Notes

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How did you like this recipe?

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

You need 15 ingredients. The key ingredients include: 6 large garlic cloves, flattened, 1 teaspoon olive oil, 1 teaspoon salt, 3/4 teaspoon ground black pepper, and more.

Yes, Goat Cheese, Sun-Dried Tomato, and Roasted Garlic Souffles 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.

That's it — enjoy your meal!

Goat Cheese, Sun-Dried Tomato, and Roasted Garlic Souffles

Tips for the best results

Variations & substitutions

My Personal Notes

How did you like this recipe?

Frequently Asked Questions