Heat the oven to 200°C. Roll out the pastry and cut into a rough oval. Spread it with tapenade, leaving a margin all the way round the edge. Place the tomatoes in lines, lengthwise and almost touching, on top of the tapenade, or arrange them in any pattern you may prefer. Place the anchovy fillets in lines between the tomatoes. Sprinkle or brush with olive oil. Bake for 20–25 minutes. Allow it to cool for 5 minutes before serving. You can serve this beautiful looking dish en apéritif, or with a salad for a light summery lunch.