Broccoli, anchovy & chilli tartlets

Name: Broccoli, anchovy & chilli tartlets
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Yield: 6
Ingredients: 200 g packs Tenderstem broccoli spears, trimmed; 100 g crème fraîche (or try soft cheese or spreadable goat’s cheese); 1 unwaxed lemon, zest; 2 tsp chilli flakes (or pul biber, to taste); 10 anchovy fillets in olive oil, plus 1 tsp of the oil; 320 g sheet ready rolled puff pastry

With just six ingredients, these tartlets are so simple to make, yet look impressive. Anchovy works as a background umami flavour and brings out the best in brassicas. Use pul biber for milder heat, if you prefer.

0 out of 5 stars(0) Rate this recipe

Serves6 as a starter
CourseStarter
Prepare15 mins
Cook30 mins
Total time45 mins

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.

2 x 200g packs Tenderstem broccoli spears, trimmed
100g crème fraîche (or try soft cheese or spreadable goat’s cheese)
1 unwaxed lemon, zest
2 tsp chilli flakes (or pul biber, to taste)
10 anchovy fillets in olive oil, plus 1 tsp of the oil
320g sheet ready rolled puff pastry

Preheat the oven to 200ºC, 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 together the crème fraîche (or soft cheese), lemon zest, chilli flakes and a pinch of sea salt, then set aside.
Drain and rinse the broccoli in a colander, then pat dry with kitchen paper or a clean tea towel. In a large bowl, crush the anchovies with 1 tsp of their oil (use the end of a rolling pin or the back of a fork). Stir through the broccoli.
Unroll the pastry on a large flat roasting tin or baking sheet and cut into 6 even squares, pulling them apart so they have a little space between each other. Spread each square evenly with the crème fraîche mixture, leaving a 1cm border around the edges (lightly scoring a pattern around the edges if you wish).
Arrange the broccoli and anchovy mixture over the crème fraîche mix, then bake for 25-30 minutes, or until crisp and golden brown. Serve immediately, or just warm.

Cook’s tip

Serve these from a board as a relaxed starter, or plate up more smartly, drizzled with some extra virgin olive oil. Try dolloped with a little more seasoned crème fraîche, then grate a little lemon zest over and a few nigella seeds.

Typical values per serving when made using specific products in recipe