This sounds really complicated, but actually it’s a doddle, and looks incredibly impressive. I served it cold when I made it last night, but there’s no reason why it couldn’t be hot. If you can’t get hold of fresh goat’s curd, which is basically just a low fat soft goat’s cheese, any soft (i.e. rindless) goat’s cheese would do.
Serves 2-3
3 large eggs
oil for greasing
300g spinach
8 sun-dried tomato halves (in oil)
100g fresh goat’s curd
salt
1. Grease a small, flat baking tray (or swiss roll tin) and line with a sheet of greaseproof paper, which must be around 4cm bigger in width and length than the actual tray, thus forming a rim round all four sides (this is so the eggy mixture doesn’t just flop off). Grease the greaseproof paper – a pastry brush is good for this.
2. Place the eggs in a large bowl with a pinch of salt, and whisk until frothy. You’ll know they’re done when you can pull the whisk out and draw a figure of eight with the trail that the egg makes.
3. Pour the egg mixture onto the prepared tray, and spread out evenly.
4. Bake in the oven, gas mark 4, for around 15-20 minutes, or until just beginning to go golden brown on top.
5. While this is cooking, lightly steam the spinach with a pinch of salt. Don’t overcook.
6. When the egg mixture is cooked, remove from the oven, and invert the tray onto a large chopping board or work surface. Carefully peel off the greaseproof paper. Don’t worry if quite a lot of it seems to have stuck – as long as it hasn’t got holes in it, you’re ok.
7. Spread the goat’s curd over the egg mixture, covering it completely.
8. Spread the spinach over the goat’s curd, then chop the sun-dried tomatoes, and make a line of them in the middle of the rectangle.
9. Roll up as you would a swiss roll, then chill until you want to serve.