Broccoli, anchovy & chilli tartlets

Name: Broccoli, anchovy & chilli tartlets
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Yield: 6
Ingredients: 200 g packs Tenderstem broccoli spears, trimmed; 100 g crème fraîche (or try soft cheese or spreadable goat’s cheese); 1 unwaxed lemon, zest; 2 tsp chilli flakes (or pul biber, to taste); 10 anchovy fillets in olive oil, plus 1 tsp of the oil; 320 g sheet ready rolled puff pastry

With just six ingredients, these tartlets are so simple to make, yet look impressive. Anchovy works as a background umami flavour and brings out the best in brassicas. Use pul biber for milder heat, if you prefer.

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Serves6 as a starter
CourseStarter
Prepare15 mins
Cook30 mins
Total time45 mins

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Ingredients

2 x 200g packs Tenderstem broccoli spears, trimmed
100g crème fraîche (or try soft cheese or spreadable goat’s cheese)
1 unwaxed lemon, zest
2 tsp chilli flakes (or pul biber, to taste)
10 anchovy fillets in olive oil, plus 1 tsp of the oil
320g sheet ready rolled puff pastry

Method

Preheat the oven to 200ºC, gas mark 6. Boil the kettle. Halve any thicker broccoli spears lengthways and cut into 6-7cm pieces. Pour the just-boiled water into a bowl, tip in the broccoli and leave for 2 minutes. Meanwhile, in a small bowl, mix together the crème fraîche (or soft cheese), lemon zest, chilli flakes and a pinch of sea salt, then set aside.
Drain and rinse the broccoli in a colander, then pat dry with kitchen paper or a clean tea towel. In a large bowl, crush the anchovies with 1 tsp of their oil (use the end of a rolling pin or the back of a fork). Stir through the broccoli.
Unroll the pastry on a large flat roasting tin or baking sheet and cut into 6 even squares, pulling them apart so they have a little space between each other. Spread each square evenly with the crème fraîche mixture, leaving a 1cm border around the edges (lightly scoring a pattern around the edges if you wish).
Arrange the broccoli and anchovy mixture over the crème fraîche mix, then bake for 25-30 minutes, or until crisp and golden brown. Serve immediately, or just warm.

Cook’s tip

Serve these from a board as a relaxed starter, or plate up more smartly, drizzled with some extra virgin olive oil. Try dolloped with a little more seasoned crème fraîche, then grate a little lemon zest over and a few nigella seeds.