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£5.50Price per unit
£1.10/100mlPlease note, we take every care to ensure the product, allergen and recipe information displayed is correct. However, should a product be unavailable, alternatives may be displayed and/or a substitution provided. If you have an allergy or intolerance, please always check the product label before use.
Warm 1 tbsp oil in a large frying pan, add the garlic and anchovies and fry for 2 minutes. Roughly chop three quarters of the broccoli (including the stems) and add to the pan. Stir over the heat for 1 minute, then pour in 100ml water. Pop the lid on, leave to steam for 5 minutes, then remove the lid and cook for 5 minutes more, allowing the water to evaporate. Season lightly, turn off the heat and set aside.
Preheat the oven to 180°C, gas mark 4. Brush a 20x30cm baking tray with oil, then layer the filo pastry, brushing more oil between each layer. Go up the sides of the tray so you have a raised pastry edge that will contain the filling.
In a large bowl, mix the broccoli with the beaten eggs, lemon zest, 40g parmesan and a good grind of black pepper. Pour the mixture into the pastry and spread into an even layer. Bake for 20-25 minutes until the pastry is golden and crisp.
Finely shave the remaining broccoli. In a large bowl, toss the raw broccoli with half the remaining parmesan, lemon juice, 1 tbsp oil and rocket. Season. Cut the tart into 6 pieces then serve with the lemony broccoli salad and remaining cheese on top. Delicious hot or cold.
This simple tart method can change with what’s in your fridge and the seasons. Try with spinach and feta, asparagus, mushrooms or caramelised onions and goat’s cheese.
Typical values per serving when made using specific products in recipe
Energy | 1,372kJ/ 328kcals |
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Fat | 14.5g |
Saturated Fat | 4g |
Carbohydrates | 29.1g |
Sugars | 4.5g |
Fibre | 5.6g |
Protein | 17.4g |
Salt | 1.5g |
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