Broccoli & anchovy tart with raw shaved broccoli salad

Name: Broccoli & anchovy tart with raw shaved broccoli salad
Prep time: 20 min
Cook time: 40 min
Total time: 1 h
Yield: 6
Ingredients: 4 tbsp olive oil; 6 cloves garlic, finely sliced; 10 Lusso Vita Anchovy Fillets with Chilli (from a 100g jar), drained; 2 heads broccoli, trimmed; 270 g pack Jus-Rol Filo Pastry Sheets; 4 mixed size free range eggs, beaten; 1 unwaxed lemon, zest and juice; 50 g Parmigiano Reggiano, finely grated; 90 g pack wild rocket

A classic combination of ingredients, encased in a light and crisp filo pastry case. Perfect for weekday eating alfresco, or taking to picnics at the weekend.

5 out of 5 stars(1) Rate this recipe

HealthyHigh protein1 of your 5 a day

Serves6
CourseLunch
Prepare20 mins
Cook40 mins
Total time1 hr

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4 tbsp olive oil
6 cloves garlic, finely sliced
10 Lusso Vita Anchovy Fillets with Chilli (from a 100g jar), drained
2 heads broccoli, trimmed
270g pack Jus-Rol Filo Pastry Sheets
4 mixed size free range eggs, beaten
1 unwaxed lemon, zest and juice
50g Parmigiano Reggiano, finely grated
90g pack wild rocket

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.

Cook’s tip

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