Instructions: Preheat the oven to 220 degrees C/425 degrees F/gas mark 7.

Rinse the broccoli and drop it into boiling salted water.

Cook until tender about 7 minutes.

Drain discard the water and set aside.

Return the empty pan to the cooker and add the olive oil onions thyme and garlic.

Cook over a moderate heat until the onions are golden and tender about 10 minutes or so.

Roughly chop the drained broccoli and add it to the onions along with the anchovies cheese capers and creme fra"che.

Grind in a little pepper then allow the mixture to cool.

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 mixture 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 that will rise and form a rim during cooking.

Bake in the preheated oven for 15-20 minutes.

Check after 15 minutes as it cooks quickly.

You want the edges to be dark golden brown and crisp.

Serve straightaway with a salad on the side.

Serves 4 as a light lunch or supper

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