Tomatoes Filled with Cheese Soufflé

If you have never tried making a soufflé, but are on the fence, this recipe should convince you to give it a try.  Even if you are not on the fence, now is the time. The recipe is simple and foolproof.  There are no tips or tricks to follow, it just works.  It requires making a béchamel with cheese and stirring in some eggs then baking it and the soufflé is done.

If you have made soufflés before, you may be surprised by this unconventional recipe that – unlike most or all other soufflé recipes – does not call for separately beating the yolks and whites.  Rest assured it comes from a trustworthy source, a memoir written by a French born chef Jacques Pepin whom Julia Child once referred to as “the best chef in America”.

That covers the soufflé part of this recipe.  Then there is the business of the tomatoes.  I never tire of tomatoes, even as a wonderfully prolific tomato season is drawing to a close. In this recipe, the tomatoes stand in contrast with the soufflé, with each enhancing the other both in flavor and texture.  The combination to me is reminiscent of a grilled cheese sandwich with a bowl of homemade tomato soup (another favorite!) but with more flare. This is a great recipe for when you have a little more time, and you have exhausted all your standard tomato-based recipes.

Tomatoes

Cheese Souflle

Tomatoes with Cheese Soufflé

Tomatoes with Cheese Soufflé

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Tomatoes Filled with Cheese Soufflé
This is a wonderful early fall recipe and works especially well served with a salad on the side.
Tomatoes with Cheese Soufflé
Servings
Ingredients
  • 8 medium tomatoes
  • 3 tbsp butter
  • 3 tbsp all-purpose flour
  • 1 cup Milk
  • Salt and pepper to taste
  • 3 eggs
  • 1 cup cheese grated (Swiss or cheddar both work, with the Swiss being more traditional)
Servings
Ingredients
  • 8 medium tomatoes
  • 3 tbsp butter
  • 3 tbsp all-purpose flour
  • 1 cup Milk
  • Salt and pepper to taste
  • 3 eggs
  • 1 cup cheese grated (Swiss or cheddar both work, with the Swiss being more traditional)
Tomatoes with Cheese Soufflé
Instructions
  1. Preheat the oven to 400F
  2. Select a baking dish into which the tomatoes fit snugly* while upright, roughly 8 inch x 8 inch or a little larger. Line with parchment paper and set aside.
  3. Melt the butter in a pan on medium heat and add the flour. Stir until mixed.
  4. All at once, add the milk and whisk until you have a smooth béchamel. Continue to whisk the mixture until the sauce comes to a boil. Boil for 3 minutes. Salt and pepper to taste. Remove the sauce from the heat and allow it to cool for 10 minutes.
  5. While the sauce is cooling, slice the top off each tomato and with a spoon carefully scoop out the insides of the tomato. Set the insides aside and save them for a tomato sauce or a curry, such as this one.
  6. Carefully place the empty tomatoes into the baking dish.
  7. Add the grated cheese and eggs to the cooled sauce and whisk until everything is well incorporated.
  8. Fill each tomato about 2/3 to ¾ with sauce.
  9. Bake for 30 minutes until the soufflé has risen and browned on top. Serve immediately.
  10. * note that I neglected to do this and some of my tomatoes tipped over during the baking, spilling their contents. The result is delicious either way, but more eye-catching when the tomatoes stay upright.


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