Five Cheese Souffle with Roasted Tomatoes and Bacon

To prepare the tomatoes (this can be done up to a week in advance and stored in refrigerator), cut the tomatoes into quarters. Place on oven safe cooking pan and sprinkle with garlic powder, olive oil and salt and pepper and bake in a 200ºF oven for 4–5 hours or until desired doneness. They should have some texture to them still and not have browned.

Remove from oven, place in a container, and add vinegar. Cover and store in refrigerator until cooled.

For the soufflé, preheat oven to 375ºF. Using an oven safe metal soufflé pan (we used 5-inch pans), cut pastry so that it is the size of the diameter plus the the height of pan. Lay pastry into pans and press into sides.

Cook bacon, drain fat and chop into ½-inch pieces.

In a medium bowl, whisk eggs and add all cheeses and combine. Divide mixture into pans evenly and fill to the top. Sprinkle bacon onto egg mixture.

Using remaining puff pastry pieces cut eight 2 inch by ½ inch triangles and lay on top of egg mixture, 4 per soufflé to form decorative top.

Place in oven and bake for 5 minutes. Remove and add tomato pieces to top and return to oven. Continue to cook for approximately 10 minutes or until puff pastry is browned (egg mixture will bubble over the edges—this is fine).

Remove from oven and allow to cool for 5 minutes. Serve warm as a breakfast or with a salad for a quick and easy dinner.