Basil Soufflé In Tomatoes

Total Time: 50 mins Preparation Time: 20 mins Cook Time: 30 mins

Ingredients

• 8 tomatoes (ca. 140g or 5 ounces each)
• 3/4 teaspoon salt
• pepper, freshly ground
• 1 cup basil
• 100 g medium-fat curds (3 1/2 ounces)
• 1 tablespoon cornstarch
• 75 g grated gruyere (2 5/8 ounces) or 75 g grated swiss cheese
• 2 fresh egg yolks
• nutmeg
• 1/4 teaspoon salt
• pepper, freshly ground
• 2 fresh egg whites
• 1 pinch salt

Recipe

• 1 slice off a lid of the tomatoes. hollow the tomatoes out and season them with salt and pepper. put tomatoes and tomato lids on a tray lined with baking paper.
• 2 purée basil together with the curd, cornstarch, cheese and egg yolks. season with nutmeg, salt and pepper.
• 3 whisk egg whites with the salt until (nearly) stiff. fold carefully into curd mixture. fill into tomatoes.
• 4 bake: ca. 30 minutes on lowest rack at 180c / 355°f do not open the oven before the 30 minutes are up.
• 5 serve with with salad and/or pasta (or rice).