As we are in prime courgette season right now, this is a really light and delicious recipe that I adapted from a really old Australian Woman’s Weekly Barbecue book from about 30 years ago! Its delicious as a starter or a light lunch with some salad.
Ingredients
1 oz butter
1oz Flour
1/2 pint of milk
2 tbsp tomato puree
4 eggs separated
Salt and pepper
Filling
2 medium courgettes grated
1 oz of butter
1 tbsp Dijon mustard
2 tbsp sour cream
1 small onion chopped
2 tbsp of chopped dill
Method
Preheat the oven to 180°C, 200°C, 400°F, Gas Mark 6.
Line a large baking sheet with baking paper. In a saucepan melt the butter and add the flour to make a roux, cook it for a minute until it goes a sandy colour. Add the milk slowly to make a bechamel sauce, season well with salt and pepper and leave to cool slightly. Then stir in the tomato puree and mix well, leave to cool. Meanwhile separate the eggs, mix the four egg yolks into the cooled bechamel mix and set aside. Beat the four egg whites in a large bowl until firm peaks form, fold these into the tomato sauce mix very gently so as not to loose the air in the mix. Spread the tomato roulade mixture on the prepared baking tray and spread out evenly. Bake in the preheated oven for about 20-25 mins until its puffed up nicely and is lightly browned, there may be a few cracks in the roulade as it rises which is fine. Leave to cool.
For the filling, melt the chopped onion in a large pan, soften for 2-3 mins before adding the courgettes, cook down on a medium heat until softened and then add the mustard and a good seasoning of salt and pepper. Add the sour cream and simmer gently for about 7-8 mins until it has reduced and thickened a bit and there is no water left from the courgettes, add the chopped dill. Leave the mixture to cool.
Once totally cold, lift the cooled roulade onto a sheet of baking paper, flip it over so the cooked side is facing down, very gently peel off the baking parchment. Spread the cold courgette mixture onto the roulade and spread evenly, then gently roll up the roulade like a Swiss roll and place on a long narrow plate. Put it into the fridge to firm up for a few hours and enjoy.
This freezes really well so just wrap in foil and put it in the freezer or you can wrap in individual portions.
