1. Make a white sauce with 30 gm flour, 30 gm butter and 300ml milk,, season with salt and pepper. When cool, mix in 3 egg yolks.
2. Grate Parmesan cheese and cut dry tomato into small pieces, add to mixture.
3. Butter a big baking dish, pre-heat oven to 220˚C.
4. Whisk 3 egg whites with a pinch of salt until 'soft peak' stage, gently fold into mixture, pour into baking dish until half an inch below the rim. Bake at 220˚C until the surface turns golden, around 10 minutes, reduce to 170˚C for a further 10 minutes.
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