Servings: Makes 6

6 beef tomatoes 6 beef tomatoes
Olive oil Olive oil
6 cloves of garlic 6 cloves of garlic
450g goat cheese 450g goat cheese
200g cream cheese 200g cream cheese
2 eggs 2 eggs
3 egg whites 3 egg whites
100ml single cream 100ml single cream
50g pinenuts, lightly toasted and chopped 50g pinenuts, lightly toasted and chopped
Fresh basil Fresh basil
Black pepper Black pepper
100g puy lentils 100g puy lentils
120ml basil oil 120ml basil oil
1 red onion, finely chopped 1 red onion, finely chopped

First roast the tomatoes, Preheat oven to 170C: subheading: First roast the tomatoes, Preheat oven to 170C:
Cut them into thickish slices and remove the seeds. Lightly oil some oven trays , place the tomato slices on them, lightly brush with more oil. Cook until partly dried and beginning to crop. Turn once.
Keep oven on.
Egg custared: subheading: Egg custared:
Put the goat cheese, cream cheese, garlic and whole eggs into a food processor, Blean to a smooth puree. Add the egg whits, one at a time with the motor running. Transfer this custard to a bowl and stir in enough cream to give it a thick pouring consistency. Stir in the pinenutes, the chopped basil and black pepper.
Assemble: subheading: Assemble:
Lightly oil six large ramekins and put a piece of greaseproof part in the bottom of each. Put a tomato slice in each h, then a tablespoon of custard, and repeat those to make three layers of each.
Place the ramekins in an oven try, pour in boiling water to half way up the sides and cook for 40 minutes. Leave for 5 minutes before turning out.