Stuffed tomatoes with a herb soufflé

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serves 4

  • 1 ovenproof dish of about 26 cm Ø
  • butter for the dish


  • 20 g of butter
  • 1 tbs of flour
  • 250 mL of milk
  • 1 tsp of vegetable stock - cube or powder
  • 2 egg yolks
  • 80 g of grated Gruyère AOC
  • 2 tbs of the following: finely chopped oregano, basil and chives
  • salt
  • pepper from a mill
  • 2 stiffly beaten egg whites
  • 8 tomatoes such as Romano, topped and hollowed out

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  1. 1 For the filling: melt the butter and sauté the flour in it. Remove the pan from the heat, pour in all the milk and stir well. Add the stock, return the pan to the hot plate and bring to the boil, stirring all the time. Simmer for 1-2 mins. and then allow to cool a little. Stir in the egg yolk, cheese and herbs and season. Mix in the beaten egg white.
  2. 2 Put the tomatoes in the buttered dish, and spoon in the filling. Place the tomato tops to one side in the dish.
  3. 3 Bake for 30-35 mins. in the lower half of the oven, preheated to 200°C.

Cheese in this recipe