< Back to all posts
  • Not exactly a Panera Copycat, but good in it's own right, Roasted Tomato and Feta Souffle

    When your pregnant friend challenges you to make a recipe, you do as your told. Especially when bribed with Le Creuset. Happy to have a weekend cooking challenge, I set of to Panera for "research." In my PJs and rain boots, I stole bites of this lovely flaky tomato souffle in the parking lot of Giant whilst writing my ingredient list. Of course, I am looking like a crazy person, so I run into people I know. Of course. So, I get my ingredients and I run home to play.

    I was intimidated to attempt this for some reason, but was surprised at how easy it was. It is not quite as dirty delicious as the Panera version, but I think that is just because there isn't butter involved. So, in my chubby girl mind, I can eat more, right?

    These would make a great brunch option or even room temp lunch packing idea. Enjoy!



    I did 2 versions. One with puff pastry and one using canned Pillsbury crescent dough. Filling is the same, so do whichever you please.

    1 can Pillsbury crescent (or frozen puff pastry)

    1 box cherry or grape tomato

    tablespoon of chopped garlic (I'm a big fan of the squeeze jar)


    Olive Oil

    Dried oregano

    3 eggs

    3 tablespoons of heavy cream

    feta cheese


    Preheat your oven to 400 degrees. Cut your tomatoes in half, squeeze out most of the juice and seed and toss with with a olive oil, salt and pepper, garlic and oregano. Roast in the oven until you start getting brown bits.

    Grease your muffin tin (I just used Pam.) Open Crescent dough can and kneed the dough together. Roll it out on a floured surface and cut about 4" circles to line the bottoms of the muffin tin.

    Next, beat 3 eggs, cream, salt and pepper, oregano and desired amount of feta into a large plastic or glass bowl. When totally mixed together, microwave for 30 seconds. Stir with a fork and repeat until you get a creamy almost scrambled egg mixture. Almost milkshake consistency.

    Now it is time to assemble. place a few of your roasted tomatoes in each crescent lined tin. Pour egg mixture on top.

    If using the puff pastry and you have extra pastry to fold over, be sure to brush with egg wash so it gets golden and delicious looking.

    Bake until set, and enjoy!