Recipe: Tenderstem and Cambozola Tartlet
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Easy yet impressive - these tartlets (made of broccoli and brie-style cheese for those of us who aren’t gourmet chefs) are ideal for an alfresco snack. Hurry up spring!
Serves: 4
Preparation and cooking time: 10 minutes
You’ll need:
200g pack Tenderstem broccoli
1 packet ready-rolled puff pastry
200g Cambozola
Salt and pepper
What to do:
1. Preheat the oven to 220°C.
2. Blanch the Tenderstem for 1 minute in boiling water whilst you prepare the pastry.
3. Take 1 packet ready-rolled puff pastry, cut it into 4 rectangular pieces and place it onto 2 baking trays lined with parchment.
4. Arrange the blanched Tenderstem floret-to-stem along the pastry and top with thin slices of Cambozola, taking care to cover the delicate tips with cheese to prevent them scorching.
5. Season with a grind of black pepper and a little sea salt, and bake for about 8 minutes in a really hot oven. Serve with a punchy rocket salad.
www.tenderstem.co.uk
Serves: 4
Preparation and cooking time: 10 minutes
You’ll need:
200g pack Tenderstem broccoli
1 packet ready-rolled puff pastry
200g Cambozola
Salt and pepper
What to do:
1. Preheat the oven to 220°C.
2. Blanch the Tenderstem for 1 minute in boiling water whilst you prepare the pastry.
3. Take 1 packet ready-rolled puff pastry, cut it into 4 rectangular pieces and place it onto 2 baking trays lined with parchment.
4. Arrange the blanched Tenderstem floret-to-stem along the pastry and top with thin slices of Cambozola, taking care to cover the delicate tips with cheese to prevent them scorching.
5. Season with a grind of black pepper and a little sea salt, and bake for about 8 minutes in a really hot oven. Serve with a punchy rocket salad.
www.tenderstem.co.uk
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