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This recipe was uploaded by Sofieboddy
2. Blanch the Tenderstem for 1 minute in boiling water whilst you prepare the pastry.
3. Cut the pastry 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.