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Recipe: Tenderstem® broccoli, onion, cheddar and caper tarts

By BigHospitality

- Last updated on GMT

Related tags: Tenderstem®, Chefs, Fine dining, Tredwells, Chantelle Nicholson

Chantelle Nicholson creates a delicate yet punchily-flavoured tart using Tenderstem® and discusses sustainability.

In the second of a three-strong series of videos, the Tredwells chef shares her views on why chefs must source ingredients responsibly and limit food waste. 

“Sustainability is a really important consideration for chefs right now because we have the influence and ability to be able to make change in a significant way,” says Nicholson, who has been a champion of plant-based cookery since launching Covent Garden’s Tredwells in 2014. 

She will continue to put vegetables centre stage at her upcoming pop-up All’s Well, which launches in Hackney later this month.​ 

“Food waste is one of the largest contributors to green house gas emissions,” the New Zealand-born chef continues.”

“So we need to be really thoughtful and mindful about what we are putting out as well as what we are buying in terms of supplies and also packaging.”

Tenderstem® is a highly sustainable vegetable: one plant can be picked up to nine times and it’s also perfect for crop rotation, because left-over plants can be ploughed back into the ground to deliver vital nitrates, which are  beneficial for other crops. 

To see Nicholson's first video recipe head here. 

To find out more about Tenderstem® head here.

Ingredients​ 

2 large onions, finely sliced
40g butter
4 sprigs thyme, picked
250g Tenderstem®, lightly blanched and refreshed
2 tbsp olive oil
200g Cheddar cheese, grated
100g cream cheese
½ bunch tarragon, finely chopped
2 tbsp small capers
1 sheet ready-rolled puff pastry
1 egg yolk
Salt and pepper 

1. Heat 40g of the butter in a large frying pan. When hot, add the sliced onion and thyme. Season well with salt and cook until caramelised, around 25 minutes.

2. Preheat the oven to 190℃. Lay out the pastry on the paper, and cut into 4. Cut 1cm strips from around the outside of each rectangle. Mix a tablespoon of water with the egg yolk then brush a 1cm strip of yolk around the rectangle of pastry. Place the strips on top.

3. Mix 50g of the Cheddar with the cream cheese and tarragon and season with black pepper. Spread this onto the base of each of the pastry rectangles. Brush the edges of the pastry with the remaining yolk and place, with the paper, onto a baking tray. Bake for 10 minutes then remove from the oven.

4. Cut the Tenderstem® to fit the tart cases and chop the remaining stems into small slices. Toss the Tenderstem®, and sliced stems, in the oil and salt and pepper. Lay on top of the pastry and gently press into the cream cheese. Top with the cheese and capers and a good grind of black pepper. Place back in the oven and bake for a further 10 minutes.

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