Tenderstem & Cambozola Tartlets

I'm a firm believer in simple things often being the best, especially when it comes to food and using good quality ingredients. This tart is a case in point - just 3 ingredients and only 15 mins from start to finish. I'll admit it's not my own creation, it's from the lovely Tenderstem broccoli people who've got lots of great recipes on their website - take a look at www.tenderstem.co.uk. I served this tart as a pre Race for Life light meal for my sister and I, and it certainly kept us going through the rain!

Serves 4
200g Tenderstem broccoli
1 packet ready-rolled puff pastry
200g Cambozola cheese

1 Preheat the oven to 220C, Fan 200C, gas 7. Lightly cook the Tenderstem for 1 minute in boiling water, drain.

2 Unroll the sheet of pastry, cut it into 4 rectangles and place them on 2 baking strays lined with baking parchment.

3 Arrange the 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.

4 Season with a grind of black pepper and a little salt and bake for 8-10 minutes until the pastry is golden. Serve with a punchy rocket salad.

For a Tenderstem, Caramelised Onion and Brie Tart (my variation):
Keep the pastry sheet whole and make 1 large tart, spread it with 2-3 tbsp caramelised onion chutney, top with the Tenderstem, 100g cubed brie and 50g grated Cheddar and bake as above.