Stuffed tomatoes in puff pastry

Ingredients for 4 servings:

• 1 roll of (to taste) dough from the refrigerated section
• 12 cocktail tomatoes
• 12 cubes of feta cheese or mozzarella
• 12 slice(s) raw ham, thinly sliced
• 1 egg yolk
• salt and pepper
• 12 basil leaves
• some poppy seeds and sesame

Instructions

Working time approx. 15 minutes; Cooking/baking time approx. 15 minutes; Total time approx. 30 minutes

Cut the tops off the tomatoes and carefully hollow them out. Place them cut-side down on kitchen paper to drain. Season the insides of the tomatoes with salt and pepper. Fill each tomato with a cube of feta or mozzarella and a basil leaf. Wrap one slice of raw ham around each tomato. Roll out the puff pastry on a work surface and use a round dish to cut out approximately 8 cm discs. Place each wrapped tomato on a plate and seal with the puff pastry. Place seam-down on a baking sheet lined with baking paper. Brush with egg yolk and sprinkle 6 tomatoes with poppy seeds and 6 tomatoes with sesame seeds. Bake in an oven preheated to 200 °C for approximately 15 minutes, or until golden brown.