Tomatoes Stuffed with Cheese Souffle
User Reviews
5
Tomatoes Stuffed with Cheese Souffle
Description
This recipe involves stabilizing whipped egg whites to create a delicate meringue base that is folded into a flavorful roux-based cheese sauce composed of smoked Gouda, Parmesan, butter, flour, half-and-half, and seasonings including garlic powder, Dijon mustard, and cayenne pepper. The soufflé filling is spooned into carefully prepared tomatoes with their tops removed and insides scooped out. The tomatoes are set in an oiled baking dish and their bottoms flattened to prevent tipping.
During baking at 400°F, the souffles rise inside the tomato cavities creating a light, airy texture contrasting the tender cooked tomato exterior and smoky, creamy cheeses. Crispy prosciutto garnish adds a salty crunch option. Controlling tomato stability is important, achieved by flattening the bottom or placing the tomatoes snugly. The soufflé’s flavor is smoky from Gouda, sharp from Parmesan, and brightened by sherry.
This dish can serve as an elegant appetizer or side with a balance of fresh tomato acidity and rich, fluffy cheese. The technique requires some care in whipping egg whites and assembling to get the souffle rise and set well.
Ingredients
- 8 tomato vine-ripened
- 1 tablespoon olive oil
- 2 large egg separated + 2 additional egg whites
- 2 tablespoons butter
- 3 tablespoons all-purpose flour
- 1 cup half and half
- 2 tablespoons sherry cooking wine
- 1 cup smoked Gouda cheese shredded
- ¼ cup Parmesan Cheese grated
- 1 teaspoon Dijon mustard
- ½ teaspoon garlic powder
- ½ teaspoon salt
- 2 dashes cayenne pepper
- 1 pinch cream of tartar optional
- prosciutto optional garnish, 2 slices
Instructions
- If making the prosciutto garnish, cut each slice into flour strips. Lay the prosciutto slivers on a baking sheet. Twist each piece if desired. Then broil for 1-2 minutes, until crispy. Set aside.
- Preheat the oven to 400 degrees F. Set out a 9 X 13 inch baking dish.
- Cut off the tops off the tomatoes and scoop out the seeds and liquid. Drizzle olive oil in the bottom of the baking dish. Set the tomatoes in the dish, open side up, and gently press down to flatten out the bottoms (so they don’t roll over as the souffles rise.)
- Separate the eggs, being careful not to get ANY yolk in the egg whites. Place the 4 whites in a medium bowl and add a pinch of cream of tartar. (This helps to stabilize the meringue, but is not absolutely necessary.) Use an electric mixer and a whip attachment to whip the egg whites into firm meringue. Set aside.
- Set a large sauté pan over medium heat. Add the butter and flour. Whisk into a roux, and cook for 1 minute.
- Whisk in the half and half, 2 egg yolks, and sherry. Whisk until smooth and slightly thickened. Then mix in the cheeses, Dijon mustard, garlic powder, salt and cayenne. Once all the ingredients are well incorporated and the cheese has melted, turn off the heat.
- Use a rubber spatula to gently fold the meringue into the cheese mixture. Make sure it is well incorporated, but be careful not to deflate the meringue.
- Spoon the soufflé mixture into the tomatoes. Bake for 25 minutes, until the cheese soufflés are bursting out of the tomatoes and golden on top.
- Serve warm with a crispy prosciutto garnish on top.
Notes
- Pressing the tomato bottoms flat helps prevent them from tipping as the souffle expands during baking.
- Using a pan size that fits the tomatoes snugly or making foil rings can also keep them upright.
- Whip the egg whites separately, ensuring no yolk contaminates to create stable meringue.
- The combination of smoked Gouda and Parmesan gives a smoky, sharp cheese flavor that balances the tomato's acidity.
- Adding a prosciutto garnish broiled until crisp provides a contrasting texture and saltiness.
Nutrition Information
Show DetailsNutrition Facts
Serving: 8servings
Amount Per Serving
Calories 252 kcal
% Daily Value*
| Serving | 1tomato | |
| Calories | 252kcal | 13% |
| Carbohydrates | 10g | 3% |
| Protein | 12g | 24% |
| Fat | 18g | 28% |
| Saturated Fat | 10g | 50% |
| Polyunsaturated Fat | 1g | 6% |
| Monounsaturated Fat | 6g | 30% |
| Trans Fat | 1g | 50% |
| Cholesterol | 96mg | 32% |
| Sodium | 502mg | 21% |
| Potassium | 421mg | 9% |
| Fiber | 2g | 8% |
| Sugar | 4g | 8% |
| Vitamin A | 1577IU | 32% |
| Vitamin C | 17mg | 19% |
| Calcium | 294mg | 29% |
| Iron | 1mg | 6% |
* Percent Daily Values are based on a 2,000 calorie diet.
User Reviews
Overall Rating
5
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