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Tomato souffle

This was shared by Elspeth on the growers' sheet from 3rd August 2018. She attributes it to a small booklet her mother had, promoting oats. She's adapted it a little to suit her tastes.

Vegetarian (check cheese)


75g white flour
75g wholemeal flour
50g porridge oats
1 egg
pinch of salt
100g butter

2 eggs
75g grated cheese
25g porridge oats
150ml yoghurt
1 onion
1 tomato
15-20 large basil leaves

baking beans


  1. Grease a 20cm cake tin with removable bottom, and line with grease proof paper. Pre-heat oven to 190C.
  2. Sift flours together into a bowl, cut and rub in the butter, then the oats.
  3. Add lightly beaten egg and make into a dough.
  4. Press into tin and about 5-6 cm up the sides, spreading out evenly to about 5mm thick.
  5. Line with grease proof paper and fill with baking beans. Bake for 15 minutes. Remove beans & paper and return to the oven for 10 minutes until dry but not brown.
  6. To make the filling, separate the eggs. Mix yolks with cheese, yoghurt & oats in a bowl. Chop onion & basil finely and add. 
  7. Beat egg whites until stiff & gently fold in.
  8. Tip into the pastry case.
  9. Chop the tomato into 6 slices, not counting the ends (just eat those), and lay on top of the egg mixture.
  10. Bake for 20-25 minutes until firm.
  11. Enjoy fresh from the oven with salad/green beans and new potatoes.

This recipe tastes even better made with vegetables from Community Harvest Whetstone :)