Tomatoes stuffed with pork and apples, Kingsey Vacherin crisp

Portions:

Cooking:

30 min.

Ingredients

4 large field tomatoes
1 small onion, chopped
45 ml (3 tablespoons) olive oil
1 clove garlic, minced
120 g (4 oz) ground pork
2 Québec apples, peeled
30 ml (2 tablespoons) chopped parsley
5 ml (1 teaspoon) curry powder
1 125 g piece of Kingsey Vacherin des Bois Francs for grating (remove rind before grating)
Salt and pepper to taste

Remove the caps from the tomatoes and scoop out the insides using a spoon.
Make a reservation.
Heat the oil and onion in a saucepan over medium heat for 2 minutes.
Add ground pork, garlic and tomato insides.
Cook over low heat for 10 minutes.
Finely dice the apples and add them, along with the curry powder and chopped parsley.
Season to taste.
Cook over low heat until evaporated.
Arrange the tomatoes in a baking dish and top with the cooled mixture.
Sprinkle grated Vacherin cheese over the top and bake at 350° for 15 minutes.
Serve immediately.