Place the fromage frais and goat's cheese in a food processor with a little seasoning. Pulse until smooth.
Level off the bottoms of the tomatoes. Spoon the goat's cheese and fromage frais mixture into the tomatoes so that it comes out the top as well.
Blanch the cress for at least 15 seconds in boiling water and allow to cool.
Garnish the stuffed tomatoes with the salad cress and use a little of the goat's cheese mixture to draw two eyes and a mouth on the side of each tomato.