Waitrose and Partners
Broccoli & anchovy tart with raw shaved broccoli salad

Broccoli & anchovy tart with raw shaved broccoli salad

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

Please 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.

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
  • 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

Method

  1. 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.

  2. 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.

  3. 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.

  4. 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.

Nutritional

Typical values per serving when made using specific products in recipe

Energy

1,372kJ/ 328kcals

Fat

14.5g

Saturated Fat

4g

Carbohydrates

29.1g

Sugars

4.5g

Fibre

5.6g

Protein

17.4g

Salt

1.5g

Book a slot to see product availability at your nearest Waitrose & Partners store

Rating details

Rate this recipe

Select your rating

0 out of 5 stars

Overall rating (5/5)

5 out of 5 stars1 rating