Spinach Roulade With Boursin & Sun-Dried Tomatoes
Ready In: 35 mins
Serves: 4-6
Ingredients
- 2 (200 g) bags fresh spinach
- 5 eggs, separated
- 200 g fromage frais (full-fat)
- salt and pepper
- 3 tablespoons self-raising flour
- 150 g soft cheese (such as Boursin garlic & herb)
- 1 teaspoon parmesan cheese, finely grated
- 10 sun-dried tomatoes, shredded
Directions
- Heat oven to 375F/190C and line a Swiss roll tin with baking/parchment paper.
- Cook the spinach according to package directions and when cool enough to handle, squeeze out as much excess water as possible.
- Tip the spinach into a food processor and add the egg yolks, 1 tablespoon fromage frais, plenty of seasoning and the flour. Blend until really finely chopped and well mixed.
- Whisk the egg whites until stiff, then fold into the spinach mixture.
- Spread in the tin and bake for 12-15 minutes until firm to the touch.
- Meanwhile, beat the remaining fromage frais into the Boursin until creamy.
- Put a sheet of baking paper on the work surface and dust with the Parmesan cheese.
- Turn the spinach mixture onto the work surface and carefully strip off the paper.
- Spread with the cheese mixture and scatter over the tomato.
- Roll up from the shortest end using the paper to guide you.
- Serve immediately.
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