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.
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?).
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.
Bake for 10-12 minutes until the cheese is melted and bubbling, and the croissant dough is golden.
Serve immediately with hot buttered Jersey Royal potatoes, a crisp green salad and a cold glass of Pinot Grigio.