Actually, my plan was to make just the stuffed tomateos but as I ended up with too much of the filling, and had a little puff pastry left in the freezer, I made the filled puff pasty variant too.
- Luckily, both types ended up as being very tasty!
Ingredients (2 persons)
100 g Frozen whole-leveaved spinach (thawed and drained from excess water)
4 tbs Ricotta
2 tbs Parmesan (grated)
1 tbs Bread crumb
2 Tomatoes (medium size)
Puff pastry (10x10 cm)
Mix Ricotta with spinach, parmesan, and bread crumb - adjust with salt and pepper.
Cut off the top of the tomatoes and remove the center part. Discard both tomato tops and center parts. Add a little olive oil to the buttom and sides of two small oven proof bowls (diameter 8 cm) and cover with puff pastry.
Fill tomatoes and puff pastry with the mix of ricotta, spinach, parmesan, and bread crumb. Bake in a pre-heated oven at 200 degree celcius for 20-25 minutes.