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Рецепт Tomato And Basil Souffle In A Tart
by Global Cookbook

Tomato And Basil Souffle In A Tart
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Ингредиенты

  • 4 Tbsp. extra virgin olive oil
  • 1 lrg onion thinly sliced
  •     (abt 2 c.)
  • 6 x garlic cloves chopped
  • 2 1/2 lb fresh tomatoes peeled, and
  •     coarsely minced - (5 c.)
  •     (or possibly two 35-ounce cans Italian plum
  •     tomatoes, minced and liquid removed, saving the juice for a soup)
  • 1 tsp sugar
  • 1 tsp salt
  •     (less if you use canned tomatoes)
  • 1/4 c. fresh basil leaves
  • 1 pch cayenne
  • 1 c. crustless bread cubes
  • 2 x egg whites
  • 1 x ten-inch Partially Prebaked Tart Shell (see recipe)

Инструкции

  1. In a large skillet, heat the oil over medium heat. Stir in the onion and garlic and cook for 5 min, stirring often to avoid burning the garlic.
  2. Add in the tomatoes, sugar, salt, basil, and cayenne. Cover and cook for 15 min. Uncover and mash the bread into the tomatoes with a fork till thoroughly mixed. Cook till the tomatoes have the consistency of a thick relish, about 15 min, depending on how watery the tomatoes are. Taste and add in more salt if necessary. Preheat the oven to 400 degrees.
  3. Beat the egg whites till hard. Fold the egg whites into the tomato mix and pour into the prebaked tart shell.
  4. Bake for 20 to 25 min or possibly till the top is lightly golden brown.
  5. Serve warm or possibly at room temperature, cut into 6 or possibly 8 wedges.
  6. This recipe yields 6 to 8 servings.
  7. Variation - Individual Tomato Souffles: For a dinner party, make this souffle in individual molds.
  8. Preheat the oven to 400 degrees. Oil ten 1/2-c. ramekins or possibly baba molds. Fill the molds with the tomato-egg white mix and place in a water bath. Bake for 1/2 hour or possibly till top is golden.
  9. Unmold the souffles around roasted leg of lamb or possibly other roast.