1. Preheat the oven to 180°C. Unroll the pastry on its paper and cut into thirds. Cut one third into two rectangles. Score a 1cm border around the edge of each, prick the middles with a fork and put on a baking tray. Brush with a little almond milk, then blind bake for 10-15 mins.
2. Meanwhile, heat a frying man on medium heat, add the oil. Once the oil is hot, add the broccoli and garlic and cook for 3 mins. Add the black pepper and chilli flakes (if using). Toss the broccoli in the lemon juice as you remove the broccoli from the heat.
3. Spread the cream cheese evenly over each rectangle, within your 1cm border, and top each with the broccoli, then sprinkle with the pine nuts.
4. Return to the oven for 10-15 mins, until the broccoli is roasted and the pastry is golden. Drizzle with balsamic glaze before serving (optional).

Serve and enjoy!