Flans and Baked Dishes Recipes - Tomato Souffle with Creamy Quark Recipe

Ingredients

• 100 g/3 1/2 oz Emmenthal or Gruyere

• 4 egg white

• butter for the mould

• 10 medium tomatoes

• 500 g/18 oz cream quark

• 4 egg yolks

• 1 pinch nutmeg

• salt

• white pepper from the mill

• 1 tablespoon chopped basil

• 50 g/2 oz (1/2 cup) grated

• Parmesan

Serves 4

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Method:

1. Grate the mountain cheese. Beat the egg whites until they form stiff peaks. Generously butter a soufflé dish. Cut the tomatoes into quarters and remove the seeds.

2. Preheat the oven to 220°C (425°F), Gas mark 7.

3. Pour the creamy quark into a bowl and stir until smooth. Add the egg yolk and whisk vigorously. Stir in the grated mountain cheese and season with nutmeg, salt and pepper.

4. Fold the stiffly beaten egg whites carefully into the quark.

5. Pour the quark mixture into the soufflé dish and smooth the top. Press the tomato quarters into the creamy mixture. Season with salt and pepper and sprinkle with basil and Parmesan.

6. Put the tomato soufflé on the middle shelf of the oven and bake for about 30 minutes.

Note: The creamy quark gives this tomato soufflé a creamy texture while the Emmenthal or Gruyere cheese and Parmesan add a pleasantly tangy taste. It is delicious served with toasted white bread, sprinkled with garlic oil.