Goat Cheese Stuffed Tomatoes

    6 tomatoes

    2 eggs

    1 1/2 tablespoons plain flour

    4 teaspoons unsalted butter

    70g goat cheese

    2 minced cloves garlic

    1 tablespoon dry sherry

    200g salad leaves

    2 teaspoons minced fresh tarragon

    1 1/2 tablespoons minced shallots

    3 tablespoons minced chives

    Basil oil, as needed

    45g single cream

    20g vinaigrette

    Salt and white pepper, to taste

How to make it:

Preheat the oven to 200 degrees C. Slice the tops off the tomatoes and take out the pulp and seeds. Sprinkle some salt in them and then drain them upside down on kitchen paper. Melt the butter in a pan, then saute the garlic and shallots until they are soft, but do not let them brown.

Stir in the flour and keep cooking the mixture for a couple of minutes, stirring it all the time. Add the sherry and single cream and keep stirring and cooking for another few minutes. Empty this mixture into a bowl and let it cool for five minutes. Whisk in the egg yolks, goat cheese and seasonings.

Beat the egg whites in a clean bowl until they form stiff peaks, then stir a quarter of the egg white mixture into the cheese mixture. Fold in the rest of the egg whites.

Spoon the egg white mixture into the tomato shells and arrange the stuffed tomatoes in a greased baking dish. Bake them for about twenty minutes or until the tops are browned and puffed up. Serve the stuffed tomato recipe hot on the salad leaves, garnished with the basil oil, vinaigrette and a little pepper.