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Ingredients
| red tomatoes: 8 |
| salted butter: 30 g |
| all-purpose flour (unsifted): 1 Tbl |
| 2% milk: 1/2 cup |
| eggs: 2 (separated) |
| cheddar cheese (shredded): 3/4 cup |
| parmesan cheese (grated): 2 Tbl |
Cheese Souffle in Tomatoes
Credit: Food.com
User rating:
-
Prep Time
10 min -
Cook Time
10 min -
Servings
8 serving(s)
Tags
- Cut top of tomatoes.
- Scoop out flesh with spoon; reserve flesh for other use.
- Drain tomatoes upside down on absorbent paper.
- Melt butter in pan, add flour, cook stirring 1 minute.
- Add milk gradually, stir over heat until mixture boils and thickens.
- Remove from heat, stir in egg yolks, cheese and half the parmesan cheese.
- Beat egg whites until soft peaks form, gently fold cheese between tomatoes, sprinkle top with remaining cheese.
- Bake in moderate oven 10 minutes.