https://www.cutoutandkeep.net/projects/tomato-herb-roulade • Posted by Ryland Peters & Small
This light and elegant concoction of tomatoes, eggs, ricotta and fresh herbs makes a wonderfully summery dish. Serve it for a light meal, accompanied by a crisp green side salad.
This light and elegant concoction of tomatoes, eggs, ricotta and fresh herbs makes a wonderfully summery dish. Serve it for a light meal, accompanied by a crisp green side salad.
Preheat the oven to 200°C (400°F) Gas 6.
Melt the butter together with the bay leaf in a heavy-bottomed saucepan or pot set over a medium heat. Add the flour and cook, stirring, for 1 minute, to form a paste. Gradually stir in the milk and cook, stirring continuously, until thickened.
Transfer to a large mixing bowl, discard the bay leaf and season with salt and pepper. Stir in the tomato purée/paste, to form a tomato roux. Beat in the egg yolks, one by one.
Whisk the egg whites until stiff peaks form. Stir a spoonful of the whisked egg white into the tomato roux mixture to loosen it. Gently fold in the remaining whisked egg whites.
Gently spread the mixture evenly into the prepared baking pan. Bake in the preheated oven for 12–15 minutes until risen and set. Remove from the oven, cover with a clean kitchen cloth and set aside to cool.
Cut the tomatoes in half, scoop out the pulp and finely dice the tomato shells, leaving the skin on for texture.
Prepare the filling by mixing together the chopped tomatoes, ricotta cheese, herbs and lemon zest, seasoning with pepper.
Uncover the cooled roulade and spread evenly with the tomato mixture. Roll up the roulade from the short side, forming a long roll. Transfer to the prepared baking sheet.
Sprinkle the roulade with the grated Parmesan and bake in the preheated oven for 20 minutes.
Serve in slices warm from the oven.