Preheat your oven to 180°C.

Slice the tomatoes into roughly 1cm thick slices and lay them out on a baking sheet (we’ll use the same baking sheet to cook the galette on later).

Sprinkle over the vinegar and a good pinch of salt. Place into the oven for 10 mins (this will just par cook them gently to remove a little moisture).

While the tomatoes cook, make the pastry. Cube the butter and add to a food processor along with the flour and ½ tsp of salt. Blitz into a breadcrumb consistency.

In a small bowl, whisk the 2 eggs. Set aside a tbsp of the egg mixture and add the rest to the food processor and whizz again until a soft dough forms. If it’s too dry, add ½ tsp of cold water.

Tip the dough out, press into a disk and wrap with clingfilm. Pop it into the fridge to chill for 20 mins.

After 10 mins, remove the tomatoes from the oven and set aside. While the pastry chills, prep the rest of the toppings. Grate the cheese, pick the thyme leaves, drain the anchovies and finely slice the red onion.

Roll out the pastry on a lightly floured circle into a disk about 30cm in diameter and the thickness of a pound coin.

Transfer the pastry to a sheet of baking parchment.

Add the grated cheese to the centre, leaving a 5cm gap around the edge. Follow with the thyme leaves, then the tomatoes, anchovies, olives and onion.

Fold the exposed 5cm edge in over fillings to make the crust (it doesn't have to be neat) and brush with the egg you set aside earlier. A pastry brush is ideal for this but your finger will work too!

Slide the galette, on the parchment, onto the baking tray and into the oven for 40 mins until golden, turning after 20 mins.

Remove and allow to rest for 20 mins before eating. Serve with a fresh green salad.