Make the tapenade:
Mix the pitted olives and add the olive oil.
Peel the tomatoes : immerse them for 30 seconds in boiling water and then pass them under cold water.
Cut a hat in the tomatoes and empty them with a spoon. Season with salt and pepper tomatoes.
Cut zucchini into small cubes, fry in a nonstick skillet with olive oil, rosemary, salt and pepper.
Cut the Comté in small dice.
Combine cooked zucchini, Comté cheese, balsamic vinegar and two tablespoons of tapenade.
Stuff the tomatoes.
Make the balsamic vinaigrette. For a dressing on a plate, decorate with the balsamic vinaigrette, a small quenelle of tapenade and rosemary.
© One recipe proposed by Mickaël Grelier, technical hotel school of Poligny (Jura)