Save to your scrapbook
Broccoli, anchovy and chilli tartlets
This will be saved to your scrapbook
You can also add it to one of your existing cookbooks
With just six ingredients, these tartlets are so simple and yet look really impressive. Serve them with some lightly roasted tomatoes. You can use ordinary broccoli rather than Tenderstem.
Serves: Serves 6 as a starter or 3-4 as a main course
400g Tenderstem broccoli spears, trimmed
100g crème fraîche
1 lemon, zest
2 tsp chilli flakes
10 anchovy fillets in olive oil, plus 1 tsp of the oil
320g sheet ready rolled puff pastry
1. Preheat the oven to 200˚C, 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 the crème fraîche, lemon zest, chilli flakes and a pinch of sea salt; set aside.
2 Drain and rinse the broccoli in a colander, then pat dry with kitchen paper. In a large bowl, crush the anchovy fillets with 1 tsp of their oil (use the end of a rolling pin or the back of a fork); stir through the cooled broccoli.
3. Unroll the pastry on a large flat roasting tin or baking sheet, and cut it into 6 even squares, pulling them apart so they have a little space between each other. Spread each evenly with the crème fraîche mixture, leaving a 1cm border around the edges. Arrange the broccoli and anchovy mixture over the crème fraîche mixture, then bake for 25-30 minutes, or until crisp and golden brown. Serve immediately.
Typical values per serving:
This recipe was first published in December 2020.
Average user rating