Tarte Tatin with stuffed tomatoes

Ingredients for 4 servings:

• 6 small tomatoes (or 3 large beefsteak tomatoes halved)
• 1 zucchini
• 1 pepper, yellow
• 2 garlic cloves, chopped
• 3 slice(s) toast bread, (whole grain toast bread)
• 20 g cheese, grated
• Salt
• pepper
• rosemary
• some basil leaves
• 1 sheet of puff pastry, rolled out for a quiche dish
• some oil

Instructions

Working time approx. 1 hour; Total time approx. 1 hour

light, delicious and a feast for the eyes

Briefly dip the tomatoes in hot water and peel off the skin. Cut out the top of the stem of small tomatoes and hollow out the tomato. Drain upside down on a plate. (For beefy tomatoes, halve the tomatoes and hollow out the core.) Lightly roast the peppers in the oven at 200°C so that the skin can be removed. Peel off the skin and cut the peppers into small pieces. Cut the zucchini into small cubes. Chop the contents of the tomatoes. Fry the garlic in a little oil, add the zucchini, peppers and contents of the tomatoes and season well. Brown everything well. Finely dice the slices of bread and add them, chop the basil and add them and fry briefly. Stuff the tomatoes with the vegetables and place in a circle on a buttered quiche dish. Spread the rest of the vegetable filling between the tomatoes. Sprinkle with grated cheese. Now place the puff pastry sheet on top and tuck it in around the edges. Bake in the oven at 200°C for approximately 35-40 minutes. Carefully turn the hot quiche onto a platter and serve.