RECIPE | Gozitan ftira

Ingredients for the pastry

400g plain flour

100ml good olive oil

Water, as needed

Ingredients for filling

3-4 large potatoes, very thinly sliced

5 gbejniet moxxi (2-3 of which peppered and 2-3 non peppered)

Anchovies (optional) or 1 tbsp capers (drained) and one tbsp sliced, pitted olives

Sun-dried or fresh tomatoes

Oregano (fresh or dried)

Large can of tuna (drained)

Freshly ground pepper

Method for pastry

Place the flour and oil in a food processor and give them a whizz.

Add chilled water until the pastry forms a ball, with the food processor working on its low setting.

Remove the dough from the processor and give it a few good kneads.

Wrap the dough in clingfilm and chill for at least an hour before using.

Brush a baking tray or pizza tray with some olive oil so that the pastry will not stick.

Use a rolling pin to open the pastry and transfer it onto an appropriate dish. Do not cut the extra bits of pastry which fall out of the tray.

Method for filling

Thinly slice the potatoes (the peel can be left on).

Layer the cooked potatoes on top of the pastry so that it covers all the pastry.

Cut 4 large tomatoes into discs and then in half again, and partially cover the layer of potatoes.

Add a can of drained tuna over the tomatoes, then the ġbejniet and the anchovies and/or the olives and capers.

Add the sun-dried tomatoes if you are using these.

Season with black pepper and oregano.

 Drizzle some olive oil over the top. Fold the long edges of the pastry over the ingredients, so that it over-laps the ingredients slightly at the edges.

Bake in a hot oven for 20 to 30 minutes, or until the pastry is beginning to brown.

Serve in wedges, hot or cold.