1. Preheat the oven to 390°F (200°C). Roll out the puff pastry dough on a baking sheet, including the baking paper it comes in, and remove any overlapping pastry. Slightly score the pastry about 0.8 inches (2cm) from the sides to create a border. Prick the center all over with a fork. Whisk the egg yolk with some little milk, then brush the puff pastry with it completely. Bake for about 8 minutes.

2. While the puff pastry is in the oven, mix the gorgonzola and mascarpone in a bowl. Add some heavy cream if the mixture seems too firm – you want an easily spreadable cream. Season with salt, fresh pepper, and some chili flakes. Wash, dry, and slice the tomatoes.

3. Take the puff pastry out of the oven after the baking time of 8 minutes – it should have puffed up nicely at this point. Press down the area inside the marked edges, then carefully spread the mascarpone cream on top of the puff pastry in that area and place the tomato slices overlapping each other on top. Season with some salt and pepper and return the baking sheet to the oven for another 20-25 minutes. The edges should have a nice golden color and the tomatoes should be slightly softer. Take out of the oven and serve warm. Drizzle with some olive oil or pesto if you like.