These cheese puffs (or “gougères” if you want to impress your guests) are a savoury delight. Topped with homemade tomato jam, these are an elegant appetizer option.
Makes: 12 cheese puffs and 3 cups of jam
Prep Time: 10 minutes
Cook Time: 40 minutes
Ingredients
Cheese Puffs
- 2 eggs, room temperature
- 150 g / 2/3 cup Mirage margarine, melted
- 315 ml / 1 1/3 cup milk
- 340 g / 3 cups tapioca flour
- 200 g / 1 cup grated cheddar cheese
- 5 g / 1 tsp salt
Tomato Jam
- 78 ml / 3 cups water
- 800 g / 4 cups tomatoes, roughly chopped
- 1 medium onion, roughly chopped
- 230 g / 1 cup brown sugar
- 2 g / 1/2 tsp ground coriander
- 60 ml / 1/4 cup apple cider vinegar
- 112 g / 1/2 cup Mirage margarine
- salt to taste
Directions
1. Preheat oven to 400F (200C).
2. Put all ingredients for cheese puffs in blender and blend until smooth.
3. Spoon batter into muffin tins and fill about three quarters of the way top the top.
4. Bake in the oven for 40 minutes until puffy and lightly browned.
5. For the jam, put all ingredients in a large pot. Bring to a gentle boil.
6. Turn down the heat to medium-low and let bubble very slightly. The tomatoes will initially be very watery, but will thicken up in time.
7. Cook until consistency coats the back of a spoon, about 2 hours.
Chef Notes
- Check the jam mixture every half hour and give it a stir so it doesn’t burn to the bottom.
