Tomato Gougère

              I ate these alongside a platter of asparagus.  A very nice pairing.

                                                Tomato Gougère
                          adapted from Australia Vogue Entertaining, 1992

• 120g butter
• 300ml water
• a pinch of salt
• 150g flour
• 4 eggs
• 150g grated emmental cheese
• 1 cup drained, coarsely chopped sundried tomatoes
1.  Bring the butter and water to the boil.  Add the salt and flour all at once and stir over low heat until the mixture forms a ball and pulls away from the sides of the pan.
2.  Remove from the heat and beat in the eggs one at a time, mixing well after each addition (I do this with my stand mixer.  Put the dough in the bowl for 2 minutes to cool slightly, then start adding the eggs, one by one).  Fold in 3/4 of the cheese and the dried tomatoes.
3.  Place a sheet of parchment paper on a baking sheet and spoon mounds of the choux dough onto the paper, about 3-inches in diameter.  Sprinkle the remaining cheese on top and bake in a preheated 350˚F oven for approximately 45 minutes, or until the gougère is well risen, golden and crisp.   Serve immediately.