Spinach Roulade With Boursin & Sun-Dried Tomatoes

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READY IN: 35mins
SERVES: 4
UNITS: US

INGREDIENTS

Nutrition
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DIRECTIONS

  • Heat oven to 190C/fan 170C/gas 5 and line a Swiss roll tin (23 x 32cm) with baking paper.
  • Cook the spinach in the microwave according to pack instructions (about 2 mins for each bag), then, when cool enough to handle, squeeze out as much juice as you can.
  • Tip the spinach into a food processor and add the egg yolks, 1 tbsp 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 mins until firm to the touch.
  • Meanwhile, beat the rest of the fromage frais into the Boursin until creamy.
  • Put a sheet of baking paper on the work surface and dust with a little of the vegetarian parmesan.
  • 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 straight away.
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