Stuffed Tomatoes with Spinach and Cheese Crust

Cut the top off the tomatoes. Hollow out the tomatoes, place in an oiled mold and season the inside with a little salt.

Blanch spinach briefly in boiling salted water, drain, squeeze and chop coarsely.

Chop the onion and garlic. Grate the cheese.

Coarsely chop pine nuts and lightly toast in a dry frying pan.

Sauté onion and garlic in butter until translucent, add spinach and pine nuts, season. Allow to cool slightly. Beat the egg, mix with the cream, add to the cooled spinach mixture and season.

Fill the mixture into the tomatoes and sprinkle with cheese. Bake in oven heated to 200 °C for 25 minutes, the last 10 minutes put the tomato lid on and cook with it.

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