These savory cheese and tomato souffles are a delightful twist on the classic French dish, offering a perfect balance of rich, cheesy flavor and subtle acidity from the tomato paste. The addition of medium dry sherry adds a sophisticated depth, while a pinch of cayenne provides just enough warmth to keep things interesting. With their light, airy texture and golden-brown tops, these individual souffles are impressive enough for a dinner party yet simple enough for a cozy weeknight meal. They rise beautifully in the oven, delivering a creamy, comforting interior that melts in your mouth. Serve them immediately for the best experience, paired with a crisp green salad or crusty bread to soak up any remaining sauce. This vegetarian-friendly recipe is sure to become a favorite for special occasions or when you want to treat yourself to something elegant.
Cheese And Tomato Souffles
Description
These savory cheese and tomato souffles are a delightful twist on the classic French dish, offering a perfect balance of rich, cheesy flavor and subtle acidity from the tomato paste. The addition of medium dry sherry adds a sophisticated depth, while a pinch of cayenne provides just enough warmth to keep things interesting. With their light, airy texture and golden-brown tops, these individual souffles are impressive enough for a dinner party yet simple enough for a cozy weeknight meal. They rise beautifully in the oven, delivering a creamy, comforting interior that melts in your mouth. Serve them immediately for the best experience, paired with a crisp green salad or crusty bread to soak up any remaining sauce. This vegetarian-friendly recipe is sure to become a favorite for special occasions or when you want to treat yourself to something elegant.Ingredients
Directions
-
Preheat your oven to 400&# 194;°F (200ðC). Butter six 2/3-cup ramekins and dust lightly with flour, tapping out the excess.
-
In a saucepan, melt the unsalted butter over low heat.
-
Stir in the flour and cook the roux, stirring constantly, for 3 minutes until it bubbles but does not brown.
-
Remove the pan from heat and gradually add the scalded milk in a steady stream, whisking vigorously until the mixture is thick and smooth.
-
Return the sauce to low heat and simmer for 3-4 minutes, stirring frequently, until it coats the back of a spoon.
-
Whisk in the tomato paste, grated Swiss cheese, grated Parmesan cheese, cayenne pepper, and salt to taste.
-
Continue whisking until all the cheeses have melted and the sauce is smooth.
-
Remove from heat and let the mixture cool slightly, then whisk in the egg yolks one at a time, beating well after each addition.
-
Transfer the cheese mixture to a large bowl and let it cool to room temperature.
-
In a separate clean bowl, beat the egg whites with an electric mixer and a pinch of salt until they hold soft peaks.
-
Add the medium dry sherry to the egg whites and continue beating until stiff, glossy peaks form.
-
Gently fold one-third of the egg white mixture into the cheese base to lighten it, then carefully fold in the remaining egg whites until just combined. Do not overmix.
-
Divide the mixture evenly among the prepared ramekins, filling them about three-quarters full.
-
Place the ramekins on a jelly roll pan and bake in the preheated oven for 25-30 minutes, or until the souffles are puffed and golden brown but still slightly jiggly in the center.
-
Serve immediately while hot and airy.
Nutrition Facts
Servings 6
- Amount Per Serving
- Calories 383.4kcal
- % Daily Value *
- Total Fat 25.8g40%
- Saturated Fat 15.9g80%
- Cholesterol 69.5mg24%
- Sodium 141.2mg6%
- Total Carbohydrate 19.0g7%
- Dietary Fiber 0.9g4%
- Sugars 6.3g
- Protein 20.7g42%
* Percent Daily Values are based on a 2,000 calorie diet. Your daily value may be higher or lower depending on your calorie needs.
