Tenderstem® Broccoli & Camembert Croissant Tarts
Method
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Preheat the oven to 200C / 400F / Gas Mark 6.
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Place the Tenderstem® broccoli and garlic on a sheet of foil, drizzle with olive oil and wrap up. Place on a baking tray and roast for 15 minutes until tender. Remove from the oven and set aside to cool.
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Unroll the croissant dough. Split it into 3 large rectangles along the perforation, (leave the diagonal perforations intact). Place two of the rectangles on an oiled baking sheet.
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Divide the roasted and cooled broccoli between the two tarts, alternating which direction the Tenderstem® broccoli spears are placed, so it’s even. Scatter over the garlic. Slice the camembert and lay this horizontally over the Tenderstem® broccoli. Finally, scatter with pine nuts. Season with black pepper.
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Bake for 10-12 minutes until the cheese is melted and bubbling, and the croissant dough is golden.
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Serve immediately.
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Nutrition analysis of recipes featured on the Tenderstem® broccoli website is calculated by a registered dietitian using McCance and Widdowson's The Composition of Foods, Seventh Edition, but may vary slightly depending on the specific ingredients used. Analyses do not include optional ingredients or suggested accompaniments unless specific amounts are given. If there is a range in the amount of an ingredient, the smaller amount is used. When a recipe lists a choice of ingredients, the first is used.
