Preheat the oven to 220°C.
Blanch the Tenderstem for 1 minute in boiling water whilst you prepare the pastry.
Take 1 packet ready-rolled puff pastry, cut it into 4 rectangular pieces and place it onto 2 baking trays lined with parchment.
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.
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.
Recipe courtesy of Tenderstem Broccoli