Stuffed tomatoes with spinach and cheese

Cut the caps of the tomatoes and hollow out the tomatoes. Put the flesh apart. Sprinkle the inside of the hollowed out tomatoes with salt and pepper and put them aside.

Heat the olive oil in a wok or skillet and fry the garlic and the shallot.

Add the pine nuts and fry them briefly.

Spoon the spinach and the pulp of the tomatoes until the spinach has shrunk and the moisture evaporates. Fill the tomatoes with this mixture.

Heat the oven grill. Beat the crème fraiche with the cheese. Divide this over the stuffed tomatoes. Sprinkle a hint of paprika or curry powder and put the tomatoes under the grill until the filling is golden brown (5-10 minutes).