Olive and Tomato Cheese Puffs

Name: Olive and Tomato Cheese Puffs
Total time: 1 h 10 min
Yield: 12
Cuisine: European, Italian
Ingredients: 0.75 cup all-purpose flour; 0.5 tsp salt; 0.5 tsp Black pepper; 0.5 tsp dried oregano; 1 pinch cayenne pepper; 1 cup milk (plus 2 tbsp); 0.5 cup butter (cubed); 6 eggs (1 separated); 2 Tbsps Parmesan (grated); 4 Tbsps Gruyere (grated); 4 tomatoes (sliced); 1 handful black Olives (stoned and sliced); 0.5 bunch Basil (chopped)

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Health Score:

8,0 / 10

Difficulty:

easy

Difficulty

Preparation:

1 hr 10 min.

Preparation

Ingredients

for

gougeres

Ingredients: ¾ cup all-purpose flour; ½ tsp salt; ½ tsp Black pepper; ½ tsp dried oregano; 1 pinch cayenne pepper; 1 cup milk (plus 2 tbsp); ½ cup butter (cubed); 6 eggs (1 separated); 2 Tbsps Parmesan (grated); 4 Tbsps Gruyere (grated); 4 tomatoes (sliced); 1 handful black Olives (stoned and sliced); ½ bunch Basil (chopped)

How healthy are the main ingredients?

Olive Parmesan Basil oregano salt cayenne pepper

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Suggested variations: ... Add 2 tbsp finely chopped ham with the cheeses for a savoury flavour ... Omit the tomato and olives to make simply cheese gougeres

Preparation steps

Preheat the oven to 220°C (200 fan) | 425°F | gas 7.

Place the flour in a bowl with the salt, pepper, oregano and cayenne.

Add the milk and butter to a large pan and bring to the boil. When the butter melts, reduce the heat and tip in the seasoned flour. Stir quickly and vigorously with a wooden spoon, beating until the dough starts to come away from the sides of the pan and form a ball.

Remove the pan from the heat and tip into a large mixer bowl. Beat at a medium speed for 1 minute, then beat in 1 egg and the egg white. Beat until completely absorbed. Add the remaining eggs one at a time, beating until each one is absorbed before adding the next. The dough should be shiny and satin-like. Beat in the cheeses.

Fill a piping bag with the mixture and use to pipe onto ungreased baking trays. Alternatively simply drop teaspoonfuls of the mixture onto the sheets, keeping them roughly the same size, a few centimeters apart.

Lightly press a tomato slice, a few chopped olives and basil into the centre of each one. Whisk the remaining egg yolk with the extra 2 tbsp of milk and lightly brush the gougeres.

Bake for about 10 minutes, then reduce the heat to 150°C (130 fan) | 300°F | gas 2 and bake for a further 15 minutes or until golden brown. Test one by breaking it open. If it’s not cooked through, pop back into the oven for 5 minutes. Serve warm.