Summer Roulade with Tomatoes, Cream Cheese, and Herbs
This rolled souffle makes a cool and refreshing lunch or supper on a hot summer day. It can be made hours in advance, as long as it is wrapped tightly in plastic and refrigerated. The wrapping helps it form and hold its shape, as well as making it secure enough to carry in a picnic basket. Serve the roulade as a main course, preceded by a light summery soup, or as part of a composed salad plate.
Total Timeunder 1 hour
Make Ahead RecipeYes
One Pot MealYes
OccasionCasual Dinner Party
Recipe Courseappetizer, main course
Dietary Considerationappetizer, main course
Five Ingredients or LessYes
Taste and Texturecreamy, herby, light
- 1 recipe Souffle Base for Roulades
- 2 pounds ripe, flavorful tomatoes
- 3 tablespoons virgin olive oil
- Sugar, if necessary
- Balsamic vinegar to taste
- 8 ounces cream cheese
- 2 to 4 tablespoons milk
- 1 bunch scallions, white parts only, finely chopped
- ½ cup mixed herbs: parsley, chervil, basil or tarragon, dill, oregano, finely chopped
Prepare the souffle base and set it aside. Drop the tomatoes into boiling water for a count of ten; then peel, seed, and chop the tomatoes into pieces no larger than ½-inch square. Heat the oil in a wide pan, add the tomatoes, and cook them briskly over high heat to evaporate the juices, stirring frequently for about 5 minutes. If the tomatoes are especially tart, add a pinch or two of sugar while they are cooking. Remove them from the heat and season to taste with salt, freshly ground black pepper, and balsamic vinegar. Set aside to cool.
To construct the roulade, first thin the cream cheese with enough milk to make it soft and pliable. Then carefully spread it over the entire surface of the souffle. Cover with the scallions and chopped herbs and lastly the cooked tomatoes. Roll the souffle tightly, starting at a short end. If it is not to be served right away, wrap it well in plastic wrap and refrigerate until needed. Remove 20 minutes before serving to take off the chill and bring it to room temperature. Slice thinly and serve. Leftovers will keep, wrapped, in the refrigerator for one or two days. For wine, serve a light crisp vin gris or a chilled Beaujolais.
1987 Deborah Madison and Edward Espe Brown