Tomato Herb Roulade

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• Step 1

  Preheat the oven to 200°C (400°F) Gas 6.

• Step 2

  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.

• Step 3

  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.

• Step 4

  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.

• Step 5

  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.

• Step 6

  Cut the tomatoes in half, scoop out the pulp and finely dice the tomato shells, leaving the skin on for texture.

• Step 7

  Prepare the filling by mixing together the chopped tomatoes, ricotta cheese, herbs and lemon zest, seasoning with pepper.

• Step 8

  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.

• Step 9

  Sprinkle the roulade with the grated Parmesan and bake in the preheated oven for 20 minutes.

• Step 10

  Serve in slices warm from the oven.

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