GREEK IS THE WORD

These mouth-watering Mediterranean dishes use fewer ingredients, so are simple-yet-delicious recipes to ease you through the week

-  Georgina Hayden

Riganada tart with anchovies SERVES 8

Inspired by her Greek-Cypriot roots and Greek travels, cook and food writer Georgina Hayden has collected recipes that showcase Mediterranean ingredients in classic combinations, as well as ones with a twist. With fewer ingredients and less stress, cooking has never been easier.

METHOD

■ 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 with½ a 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 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 oregano and drizzle with 2 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 – this is really nice with a glass of something cold and a bit fizzy.