BROCCOLINI AND CAMEMBERT TART

3 cups (750 mL) sliced broccolini (1 inch/2.5 cm) 1/4 cup (60 mL) thinly sliced green onion 1 tbsp (15 mL) fresh lemon juice 1/4 tsp (1 mL) salt 1/4 tsp (1 mL) freshly ground pepper 1/2 pkg frozen puff pastry, thawed 1 cup (250 mL) cubed trimmed Camembert cheese 1 egg 1/4 cup (60 mL) sour cream 1 tbsp (15 mL) sesame seeds

Preheat oven to 400 F (205 C). Line a rimmed baking sheet with non-stick foil. Cook broccolini in boiling salted water for 3 minutes or just until tender crisp; drain. Cool immediately in ice water; drain. Pat broccolini dry with paper towels. Combine broccolini, green onion, lemon juice, salt and pepper in a bowl.

On a lightly floured surface, roll out pastry into a 10-inch (25-cm), square. Place on prepared pan. Spoon broccolini mixture onto pastry, leaving a 1/2-inch (1.3-cm) border of pastry uncovered on all edges. Sprinkle cheese cubes over broccolini mixture. Whisk together egg and sour cream. Drizzle egg mixture evenly over broccolini mixture and cheese cubes. Sprinkle with sesame seeds. Bake for 30 — 35 minutes or until set and pastry is golden brown. Let stand for 5 minutes. Cut into 8 pieces and place on individual serving plates. Serve immediately.

Cook’s Note: ATCO Blue Flame Kitchen used half of a 397 g package of Tenderflake Puff Pastry in this recipe. Look for it in the freezer aisle of grocery stores. Serves 8.