30g/1oz butter
30g/1oz caster sugar
4 salted anchovies, rinsed, finely chopped
10 plum tomatoes, cut in half lengthways
salt and freshly ground black pepper
1 sheet ready-rolled puff pastry, cut to fit over a 20cm/8in ovenproof frying pan
1 free-range egg, beaten
watercress, to serve
Preheat the oven to 200C/400F/Gas 6.
Melt the butter in an ovenproof frying pan until it begins to foam, then add the sugar and cook until it caramelises to a golden colour.
Add the anchovies and cook for one minute.
Season the tomatoes with salt and freshly ground black pepper, then add them, cut-side down, to the pan. Cook for three minutes, then remove from the heat.
Place the pastry over the tomatoes in the pan and press it down slightly. Tuck the edges of the pastry into the pan and brush with the beaten egg.
Transfer to the oven and bake for 25 minutes, or until golden and cooked through.
Remove from the oven and carefully turn out onto a plate. Allow to cool a little, then cut into slices. Serve each slice on a plate garnished with a handful of watercress.
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