Cut away the lids and carefully scoop out the patissons with a spoon, place on a baking sheet.
Chop the pulp. Steam the onion with the pulp in butter, about 5 min, add the tomatoes and corn kernels, mix well, season with kitchen herbs, cool.
Mix breadcrumbs and egg with the quantity and put in the patissons. Place lid on top and bake in the middle of the oven at 220 °C for 20 to 25 min.
Our tip: As an alternative to fresh herbs, you can also use frozen ones – they also stand out for their fresh taste!
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