Camilla’s Tomato and Anchovy Galette

500g ripe tomatoes (use a mixture of sizes and colours), cut into ½cm pieces

50g Gruyère, coarsely grated

1 tbsp chopped marjoram or thyme

Freshly ground black pepper

4-8 anchovies

125g crème fraîche

lemon basil

For the pastry

225g plain flour or sieved wholemeal for nuttier flavour plus extra for dusting

100g cold butter cut into cubes

Pinch of salt

2 eggs plus extra beaten egg for brushing