1/2 lb (200 g) store-bought puff pastry dough, thawed and chilled

2 tomatoes

Salt and pepper

Line a baking sheet with parchment paper.

On a floured work surface, roll the dough into a 20-cm (8-inch) square. Place on the baking sheet. Cover and refrigerate for about 30 minutes.

With the rack in the middle position, preheat the oven to 200°C (400°F).

With a knife, make a small cross-shaped cut in the bottom of each tomato. Place the tomatoes in boiling water for 30 seconds. Drain and plunge into ice water to stop the cooking. Peel the tomatoes. Slice in half horizontally and scoop out the seeds and pulp. Set aside.

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