Heat oven to 190C/fan 170C/gas 5 and
line a Swiss roll tin (23 x 32cm) with baking
paper. Cook the spinach in the microwave
according to pack instructions (about 2 mins
for each bag), then, when cool enough to
handle, squeeze out as much juice as you
can. Tip the spinach into a food processor
and add the egg yolks, 1 tbsp fromage frais,
plenty of seasoning and the flour. Blend until
really finely chopped and well mixed.
Whisk the egg whites until stiff, then fold
into the spinach mixture. Spread in the tin and
bake for 12-15 mins until firm to the touch.
3 Meanwhile, beat the rest of the fromage
frais into the Boursin until creamy. Put a sheet
of baking paper on the work surface and
dust with a little of the vegetarian parmesan.
Turn the spinach mixture onto the work
surface and carefully strip off the paper. Spread
with the cheese mixture and scatter over the
tomato. Roll up from the shortest end using
the paper to guide you. Serve straight away