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    Broccoli, anchovy and chilli tartlets

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    Broccoli, anchovy and chilli tartlets

    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.

    • Preparation time: 15 minutes
    • Cooking time: 30 minutes
    • Total time: 45 minutes

    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.


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