Custard-Stuffed Baked Tomatoes From The Four Season Farm Gardener's Cookbook
Serves 6 as a side dish, 3 as the main attraction
6 medium-size tomatoes 2 large eggs 1 cup heavy (whipping) cream Dash of salt Freshly ground black pepper, to taste 1 tablespoon olive oil 2 teaspoons finely minced fresh chervil or other soft fresh herbs such as tarragon, parsley, or basil
There is more than one way to stuff a tomato, but this is our favorite. The simplicity of the custard filling—just cream and egg—makes it very smooth and tender. We like these for brunch, perhaps on a plate with grilled sausage, steamed kale, and warm crusty bread. A platter of these tomatoes, sitting on lettuce leaves, looks great at a lunch buffet table, but they are not finger food. Eat them sitting down, with knife and fork in hand.
1. Preheat the oven to 350°F. 2. Hollow out each tomato from the stem end, leaving a generous opening at the top. You’ll need a small, sharp knife to cut along the ribs, and a small spoon to scoop out all the pulp, leaving as much of the wall as possible. A serrated grapefruit spoon works beautifully for this. Turn the tomatoes upside down to let the juice drain away. 3. To make the filling, combine the eggs, cream, salt, and pepper in a medium-size bowl, and beat lightly with an eggbeater or whisk. The mixture should be uniform but not foamy. 4. Smear the olive oil over the bottom of a small baking dish that is just large enough to hold the tomatoes upright. Set them in the dish and, using a spouted pitcher or measuring cup, pour the filling into the cavities so it reaches to within
1/4 to 1/2 inch from the top. 5. Bake until the filling is set and no longer jiggles when you gently shake the dish, or until a knife inserted in the center of the custard comes out clean, about 45 minutes. 6. Sprinkle with the chervil and serve warm.