Wash and remove the stems from the tomatoes. Cut caps on their tops. Remove the pulp with a spoon without damaging the envelope. Put a few grains of coarse salt in the bottom of each tomato. Leave for 10 minutes. Turn them upside down on a deep dish and leave for 5 minutes. Book.
In a bowl, mash the cabécous that you left in the kitchen a while ago with a fork, so that they are a little soft. Add the olive oil, then the tomato pulp, stripped of as much juice and seeds as possible, then the allspice, salt, pepper and finally the cream. Mix everything well and add the chopped chives.
Fill the tomatoes with this stuffing. Put the hats back on. Put in the fridge.
Serve on top of lettuce. Decorate with sprigs of chervil.
My advice:I recommend the Marmande tomatoes, you can find them on the markets in season. In the absence of cabécous, use another fairly fresh small goat's cheese, such as picodon, crottin or chabichou.
Joëlle's point of view:Personally, I would add a hint of garlic, but that's just me. Question of taste!
