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Vegetarian Roulades for Christmas

Two vegetarian roulade recipes for the price of one! Sun dried tomato roulade and spinach roulade served together on a plate look so festive and taste delicious! 
Prep Time 30 minutes
Cook Time 20 minutes
Cooling Time 30 minutes
Total Time 50 minutes
Servings 24 slices
Author Chris Mosler at Thinly Spread

Ingredients

  • 12 Eggs
  • 200 g frozen spinach thawed and chopped
  • 2 cloves of garlic crushed
  • 2 spring onions finely chopped
  • ½ tsp freshly grated nutmeg
  • 2 tbsps sundried tomato purée
  • salt and freshly ground black pepper
  • 75 g Black Pepper Boursin
  • 4-6 tsps single cream
  • 50 g Light Boursin with Garlic and Herbs
  • 2 small tomatoes
  • 1 small red onion very finely chopped
  • 4 walnuts toasted lightly and finely chopped (toast them by cooking them in a dry saucepan until they start to colour slightly and give off a lovely toasted scent)

Instructions

  • Grease and line with baking parchment two 30cm x 20cm baking trays
  • Preheat the oven to 180°C
  • Separate the eggs placing 6 egg yolks into one bowl and 6 into another, the whites can all go into one large bowl together
  • Add the spinach, garlic, nutmeg and spring onion to one bowl of egg yolks, add some salt and pepper and combine
  • Add the sundried tomato paste to the other bowl of egg yolks and combine
  • Whisk the egg whites until they form stiff peaks then divide them equally between the two bowls
  • Fold in gently with a metal spoon until well combined but still fluffy
  • Spread the spinach mixture in one tray and the tomato mixture in the other, gently spreading it out until it fills the tray
  • Pop it in the oven for 15 – 20 mins until set. Allow to cool completely
  • Peel the baking paper off both roulades and lay on a piece of cling film each
  • Put the back pepper Boursin into a small bowl and add enough cream to make it spreadable
  • Spread the black pepper Boursin over the spinach roulade leaving a small border all around the edge (about ½cm)
  • Sprinkle sparingly with the finely chopped red onion and the ground walnuts
  • Using the cling film to help, roll the roulade up as tightly as you can, wrap it in the cling film and pop it in the fridge
  • Spread the garlic and herb Boursin over the sundried tomato roulade, top with thinly sliced tomatoes, roll it up as above, wrap it and pop it in the fridge
  • Chill the roulades for at least an hour before slicing and serving