Swiss Chard, Feta, and Black Olive Soufflé
The possibilities for cheese in soufflé are delightfully unending. Play around with this one by replacing the feta with fresh goat cheese, or Camembert, or some aged Asiago.
Serves: 8Hands-on: 25 minutesTotal: 1 hour 5 minutesDifficulty: Medium
- 4 medium leaves Swiss chard
- ¼ cup unsalted butter
- ¼ cup unbleached, all-purpose flour
- ½ cup whole milk
- ½ cup crème fraîche
- ¼ tsp. salt
- ⅛ tsp. ground black pepper
- 1 cup crumbled feta cheese
- ⅓ cup chopped Kalamata olives
- 4 large eggs, separated
- 2 Tbsp. sesame seeds
- Position a rack in the middle of the oven, and preheat oven to 300°F.
- Rinse and chop the chard into large pieces, then steam in a medium-size saucepan until it is limp. Remove, cool, and chop finely.
- In a medium-size saucepan, melt butter, and then add the flour slowly, forming a roux. Slowly add the milk, mixing or whisking continuously to prevent lumps from forming. Add the crème fraiche, salt, and pepper, and allow sauce to thicken, stirring continuously. Stir in the crumbled feta and continue stirring until it melts. Remove pan from heat, add the Swiss chard and chopped Kalamatas, and allow to cool while you prepare the eggs.
- Lightly beat the egg yolks in a small bowl. Using an electric mixer, beat the egg whites in a separate bowl until stiff peaks form. Add a small amount of the cooled milk sauce to the egg yolks, stir, then slowly add egg yolks into larger pot of milk sauce. Slowly fold in the egg whites until all ingredients are blended, but do not over stir.
- Pour into a greased 1½ quart straight-sided soufflé dish, top with sesame seeds, and bake at 300°F for 35 to 40 minutes until doubled in size and lightly browned. Serve immediately.