Step 1

Preheat oven to 180C/160C fan forced. Line a large baking tray with baking paper.

Step 2

For tomatoes, place tomato, cut-side up, on prepared tray. Sprinkle with salt and sugar. Roast, turning once, for 1 hour or until golden. Transfer to a bowl. Stir in garlic and oil. Season with pepper. Set aside to develop the flavours.

Step 3

Meanwhile, lightly grease eight 200ml ovenproof ramekins with butter. Dust with 25g parmesan. Transfer to a deep roasting pan.

Step 4

Melt butter in a saucepan over low heat. Add flour and mustard. Cook, stirring constantly, for 1 minute or until mixture bubbles. Gradually whisk in milk until smooth. Cook, stirring constantly, until mixture comes to the boil. Simmer gently, stirring, for a further 2 minutes or until thickened. Season. Cool for 5 minutes. Whisk in egg yolks, 1 at a time. Stir in goat’s cheese, basil and half the remaining parmesan until combined. Transfer to a bowl.

Step 5

Use a balloon whisk to beat egg whites in a clean dry bowl until soft peaks form. Gently fold into cheese mixture until combined. Spoon into prepared ramekins. Run your finger around the inside edge of dish. Pour boiling water into pan to come halfway up sides of the ramekins. Bake for 20 minutes or until puffed and golden. Remove from pan. Set aside to cool.

Step 6

Run a palette knife around edge of souffles. Invert into a greased baking dish. Sprinkle with remaining parmesan and bake for 15 minutes or until golden. Transfer to serving plates. Top with tomato mixture and rocket and basil leaves. Drizzle with balsamic glaze.