Cheese soufflé tart with summer herbs

Recipe by: Darina Allen

This light, fluffy soufflé is intensely rich in complex cheese flavour, combining gruyere, parmesan and cheddar for a delectable dish perfect for sharing

Cheese soufflé tart with summer herbs

SERVES

6

PEOPLE

PREP TIME

20

MINUTES

COOKING TIME

45

MINUTES

Ingredients

  • 175g shortcrust or flaky pastry

  • 25g butter

  • 15g flour

  • 150ml milk

  • salt

  • pepper

  • ¼ tsp cayenne pepper

  • 1-2 tsp freshly chopped herbs (chervil, thyme, parsley)

  • 85g grated cheeses (gruyere, parmesan, cheddar)

  • 2 egg yolks, beaten

  • 2 egg whites, whipped

  • 18cm flan ring

Method

  1. Preheat the oven to 200°C.

  2. Line the flan ring with pastry. Bake blind for 20-25 minutes in a moderate oven until almost fully cooked.

  3. Melt the butter and stir in the flour.

  4. Whisk in the milk and bring to the boil.

  5. Season with salt, pepper, a pinch of cayenne and the herbs.

  6. Cook gently for 4-5 minutes. Then stir in the grated cheese and beaten egg yolks.

  7. Allow the mixture to cool and then fold in two stiffly whipped egg whites, pour this mixture into the pastry case and bake for 12-15 minutes until risen and brown on top.

  8. Serve immediately with a nice green salad or a tomato salad.

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