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Broccoli, anchovy & chilli tartlets

Broccoli, anchovy & chilli tartlets

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.

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  • 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


  1. 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.

  2. 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.

  3. 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).

  4. 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


1,347kJ/ 324kcals



Saturated Fat












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