Riganada tart with anchovies

Preheat the oven to 210°C/190°C fan/gas mark 6½ and line a baking sheet with greaseproof paper. Finely slice the tomatoes with a sharp knife (I find a small serrated knife is best), so they are less than 5mm thick. Place in a large colander and toss the tomato slices with ½ teaspoon of sea salt. Leave the colander in the sink. Peel and finely slice the red onion. Roll the puff pastry into a rectangle, about 32cm × 25cm, and score a border 2cm from the edge. Transfer to the lined baking sheet.

Whisk the egg with a splash of water and brush the border of the pastry twice. Lay three or four rows of the sliced tomatoes inside the pastry border, nestling in slices of onion as you go. When it’s all done, lay on the anchovies or capers. Sprinkle over the dried oregano and drizzle with two tablespoons of the oil from the anchovy tin or jar (or use olive oil).

Pop the tray in the oven for 25—30 minutes, until the border is golden all over and nicely risen. Leave the tart to cool, then tear over the oregano or basil leaves and cut into thin slices. Serve at aperitivo time — basically, this is really nice with a glass of something very cold and a bit fizzy.