Tomatoes Stuffed with Souffléed Goat Cheese and Savory Greens

Name: Tomatoes Stuffed with Souffléed Goat Cheese and Savory Greens
Ingredients: Kosher or sea salt; 6 firm-ripe medium tomatoes; ½ cup fresh soft cream cheese or log-style goat cheese; 2 large eggs, separated; 3 tablespoons minced fresh chives; 2 teaspoons minced fresh savory or tarragon; 2 teaspoons minced fresh savory or tarragon; Freshly ground white pepper; 3 cups mixed savory baby greens, such as arugula, frisée, watercress, and mizuna; 3 cups mixed savory baby greens, such as arugula, frisée, watercress, and mizuna; Kosher or sea salt; 4 teaspoons unsalted butter; 1½ tablespoons minced shallots; 2 teaspoons minced garlic; 1½ tablespoons all-purpose flour; ⅓ cup half-and-half; 1 tablespoon dry sherry; ½ cup fresh soft cream cheese or log-style goat cheese; Basil Oil for garnishing (optional); Lemon-Garlic Vinaigrette; 3 cups mixed savory baby greens, such as arugula, frisée, watercress, and mizuna; 3 cups mixed savory baby greens, such as arugula, frisée, watercress, and mizuna; 3 cups mixed savory baby greens, such as arugula, frisée, watercress, and mizuna

Preparation info

Serves
6

Difficulty
Easy

Appears in

From the Earth to the Table

By John Ash

Published 1995

About

The combination of warm elements with cool salad greens is seductive and very typical of wine country cooking. The trick of this recipe is that the baking dish for the soufflé is entirely edible.

Ingredients

6 firm-ripe medium tomatoes
Kosher or sea salt
4 teaspoons unsalted butter

Vegetarian

Method

Cut the tops off the tomatoes and scoop out the seeds and pulp. Sprinkle the insides with salt and invert the tomatoes on paper towels to drain.

In a small saucepan, melt the butter and sauté the shallots and garlic until soft but not brown. Add the flour and continue cooking for 2 to 3 minutes, stirring continuously. Whisk in the half-and-half and sherry and cook for 3 minutes longer,