Recipe: Tenderstem & Camembert Croissant Tarts

Disclosure: This post has been sponsored by Tenderstem®

If, on a first date, somebody served me a dinner involving melting Camembert, Tenderstem® broccoli and croissant dough, the likelihood is that I would marry them on the spot.

When the lovely folks at Tenderstem® asked me to get involved with their ‘Date Night’ campaign, creating dishes to enjoy on a date night at home, I couldn’t resist.  A beautiful wicker hamper duly arrived in the post packed with lovely Tenderstem®, and all sorts of delicious ingredients to play with – garlic, lemon, massaman curry paste, hollandaise sauce, chinese five spice, limes, butter, and so on.  ‘Food for thought’ doesn’t come close! 

Thinking down the butter and cheese route, (why wouldn’t you?), I came across tubs of fresh croissant dough in the chiller cabinet and a thought struck me.  It had to be done.

Without further ado, here’s my Tenderstem® #TenderDateNight recipe – Tenderstem and Camembert Croissant Tarts.  Enjoy!

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Tenderstem & Camembert Croissant Tarts
Prep Time
10 mins
Cook Time
25 mins
Total Time
35 mins
 
Course: Main
Servings: 2 tarts
Author: Kate Ford | The Veg Space
Ingredients
  • 200 g Tenderstem Broccoli
  • 2 garlic cloves very finely sliced
  • 2 tbsp extra virgin olive oil
  • 1 x 250g pack fresh croissant dough
  • 100 g Camembert check it is vegetarian
  • 2 tbsp Pine Nuts
  • Zest of 1 lemon
Instructions
  1. Preheat the oven to 200C / 400F / Gas Mark 6.
  2. 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.
  3. Unroll the croissant dough. Split it into 3 large rectangles along the perforation, (leave the diagonal perforations in tact). Place two of the rectangles on an oiled baking sheet. (NB presuming you only need two tarts for date night, why not make the third rectangle into two croissants for breakfast as per packet instructions?).
  4. Divide the roasted and cooled broccoli between the two tarts, (I like to alternate which direction the broccoli spears lay, so that you have a roughly equal number of florets at each end of the tart). Scatter over the garlic. Slice the camembert and lay this horizontally over the broccoli spears. Finally, scatter with pine nuts. Season with black pepper.
  5. Bake for 10-12 minutes until the cheese is melted and bubbling, and the croissant dough is golden.
  6. Serve immediately with hot buttered Jersey Royal potatoes, a crisp green salad and a cold glass of Pinot Grigio.

See other bloggers’ Tenderstem Date Night recipes at #TenderDateNight .

If you like the look of this recipe please follow me for more…. on Facebook, Twitter, or Pinterest.  Thanks!  Kate x

2 comments

  1. Hello Kate, I found your super website today by accident! So I will be checking in regularly, I have two ?’s re the tart. I haven’t seen croissant dough in the USA so can I use puff pastry? And secondly you listed lemon zest in ingredients but didn’t see where it was added? Thank you

    1. Thanks Christine, good to hear from you! Puff pastry would be absolutely fine – its pretty much the same thing anyway. And sorry about the lemon zest – I’ll update the recipe but its just for sprinkling over the tarts just before serving. Cuts through the cheese a bit!

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