Baked Three-Cheese Tomato Strata

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450 g oval -shaped soft calabrese or country bread, about 14x6x3 in
1 pint grape or cherry tomatoes
1 tbsp olive oil
6 eggs, separated
3/4 cup 18% cream
1 tbsp dijon mustard
1/4 tsp salt
1/4 cup chopped chives
3/4 cup shredded cheddar cheese
1/3 cup chopped sundried tomatoes
2 tbsp goat cheese
1/2 cup grated parmesan cheese

Position 2 oven racks in centre and bottom of oven. Preheat to 400 degrees. Line 2 baking sheets with foil. Using a serrated knife, cut out centre of bread, leaving borders 1 inch thick around edge of loaf and about 1/2 inch thick on bottom. Do not cut through bottom crust. Hollow out bread using your fingers. Place bread shell on one baking sheet. Scatter tomatoes on other baking sheet and toss with oil.
Whisk egg yolks with cream, Dijon and salt in large bowl. Season with fresh pepper. Stir all but 1 tbsp chives into egg yolk mixture along with cheddar and sundried tomatoes. Using hand mixer, beat egg whites in large bowl on medium until soft peaks form when beaters are lifted, 2-3 minutes. Stir 1/4 of egg whites into cheese mixture until blended. Fold in remaining egg whites.
Pour or ladle mixture into bread shell. Make sure it is sitting evenly (use scrunched up foil under to even out). Dot surface with goat cheese, then sprinkle with parmesan. Bake in centre of oven, uncovered, 10 minutes. Cover loosely with foil and continue baking until puffed and golden, 25 to 30 more minutes. Roast tomatoes on bottom of oven until soft and browned around edges, about 30 minutes. Let warm strata stand 5 minutes, then scatter tomatoes and remaining chives over top. Cut into thick slices.

- From Chatelaine

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