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Ingredients
- 150 gm broccoli
- 3 Tbsp. extra virgin olive oil
- 1 med onion finely sliced
- 1 x few sprigs fresh thyme
- 4 whl peeled clv garlic
- 4 x anchovy fillets minced
- 90 gm pungent blue cheese such as Gorgonzola or possibly Fourme dAmbert crumbled
- 1 tsp capers rinsed
- 200 gm creme fra"che Parmesan for grating
- 375 gm puff pastry
Directions
- Preheat the oven to 220 degrees C/425 degrees F/gas mark 7.
- Rinse the broccoli and drop it into boiling salted water.
- Cook till tender about 7 min.
- Drain throw away the water and set aside.
- Return the empty pan to the cooker and add in the extra virgin olive oil onions thyme and garlic.
- Cook over a moderate heat till the onions are golden brown and tender about 10 min or possibly so.
- Roughly chop the liquid removed broccoli and add in it to the onions along with the anchovies cheese capers and creme fra"che.
- Grind in a little pepper then allow the mix to cold.
- Open up the pastry on to a 35 x 22cm rectangle and place on a floured baking sheet.
- Score a line without going through the pastry along each side about 3cm in from the edge. Spread the broccoli mix over the centre of the pastry taking it to the edge of the line you have scored.
- This leaves a clear border around the edge which will rise and form a rim during cooking.
- Bake in the preheated oven for 15-20 min.
- Check after 15 min as it cooks quickly.
- You want the edges to be dark golden and crisp.
- Serve straightaway with a salad on the side.
- Serves 4 as a light lunch or possibly supper
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Nutrition Facts
| Amount Per Serving | %DV |
|---|---|
| Serving Size 154g | |
| Recipe makes 4 servings | |
| Calories 628 | |
| Calories from Fat 412 | 66% |
| Total Fat 45.97g | 57% |
| Saturated Fat 10.46g | 42% |
| Trans Fat 0.0g | |
| Cholesterol 0mg | 0% |
| Sodium 264mg | 11% |
| Potassium 176mg | 5% |
| Total Carbs 47.01g | 13% |
| Dietary Fiber 2.5g | 8% |
| Sugars 2.16g | 1% |
| Protein 7.94g | 13% |
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