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Broccoli, anchovy and chilli tartlets
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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.