Goat Cheese Souffles in Phyllo Cups with Frisee Salad

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Ingredients

For the phyllo cups:

  •     6 (17- by 12-inch) phyllo sheets, thawed if frozen
  •     1/2 stick (1/4 cup) unsalted butter, melted


For soufflé filling:

  •     2 tablespoons unsalted butter
  •     2 tablespoons all-purpose flour
  •     3/4 cup whole milk
  •     2 teaspoons Dijon mustard
  •     2 large eggs, separated
  •     finely grated Parmigiano-Reggiano (1/2 cup)
  •     5 ounces soft mild goat cheese, crumbled (2/3 cup)


For the salad:

 

  •     1 1/2 tablespoons cider vinegar
  •     1 1/2 teaspoons Dijon mustard
  •     1/4 teaspoon salt
  •     5 tablespoons extra-virgin olive oil
  •     8 oz frisée, torn into bite-size pieces (8 cups)
  •     6 radishes, cut into very thin wedges
  •     3 tablespoons chopped fresh chives

 

Instructions
 

Step 1: To make cups: Preheat oven to 375°F.

Step 2: Cover stack of phyllo with 2 overlapping sheets of plastic wrap and a dampened kitchen towel. Put 1 phyllo sheet on a work surface and brush with some butter, then top with 2 more sheets of phyllo, brushing each with butter.



Step 3: Cut buttered stack into 6 (4 1/2-inch) squares with a sharp knife, trimming sides as needed. Line each of 6 muffin cups with a square. Make 6 more phyllo cups (4 are extra, in case of breakage) in same manner with remaining pastry sheets and butter.



Step 4: Bake cups in middle of oven until golden, about 8 minutes, then cool completely in pan on a rack.

Step 5: To make filling: Increase oven temperature to 400°F.

Step 6: While cups are cooling, melt butter in a 3-quart heavy saucepan over moderately low heat, then whisk in flour. Cook roux, whisking, 3 minutes.

Step 7: Add milk in a stream, whisking, and bring to a boil, whisking.

Step 8: Reduce heat and simmer, whisking occasionally, 5 minutes. Remove from heat and whisk in mustard, yolks, and 1/4 cup Parmigiano-Reggiano until combined, then fold in goat cheese. Cover surface of mixture with wax paper if not using immediately.

 

Step 9: Beat egg whites in a large bowl with an electric mixer until they just hold stiff peaks.

Step 10: Fold one third of whites into sauce to lighten, then fold in remaining whites gently but thoroughly.

Step 11: Spoon batter into 8 phyllo cups and sprinkle with remaining Parmigiano-Reggiano. Bake in middle of oven until soufflés are puffed and golden, about 15 minutes.

Step 12: Make salad while soufflés bake: Whisk together vinegar, mustard, and salt in a bowl, then add oil in a slow stream, whisking until emulsified.

Step 13: Just before soufflés are ready, toss frisée and radishes in a large bowl with just enough dressing to coat. Mound salad onto 8 plates and sprinkle with chives, then make a small nest in center of each.

Step 14: Place a soufflé cup in each salad and serve immediately.


 

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