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Cheesy Broccoli-Cauliflower Tarts

Posted by on Dec. 30, 2013 at 5:08 PM
  • 1 Replies

Cheesy Broccoli-Cauliflower Tarts from the Pillsbury site!

Cheesy Broccoli-Cauliflower Tarts

You Need:


1/2
large bunch broccoli, cut into florets (about 4 cups)
1/2
medium head cauliflower, cut into florets (about 3 cups)
Juice of 1 lemon
3
tablespoons mayonnaise
Salt and pepper to taste
1
can (8 oz) Pillsbury® refrigerated crescent rolls
1
cup shredded Monterey Jack cheese or Cheddar-Monterey Jack cheese blend (4 oz)
1/2
cup shredded Parmesan cheese (2 oz)

To Make:

  • 1Heat oven to 400°F. In large saucepan, heat 1 inch water to boiling. Add broccoli and cauliflower. Cover; cook 3 to 5 minutes or until tender. Drain and return to saucepan. Add lemon juice and mayonnaise; toss to coat. Season with salt and pepper.
  • 2Separate dough into 4 rectangles; press slightly to flatten and firmly press perforations to seal. Place 1 rectangle in each of 4 (4-inch) tart pans; press dough in bottom and up side of pan to form crust. Spoon vegetable mixture into crusts. Sprinkle each with 1/4 cup Monterey Jack cheese and 2 tablespoons Parmesan cheese.
  • 3Place tart pans on cookie sheet. Bake 15 to 20 minutes or until cheese is melted and light golden brown around edges.

Tips:

Don’t have Parmesan? Toss in Cheddar cheese instead for a mild, kid-friendly flavor.

Turn these mini tarts into a single large tart by using a 9-inch tart pan or pie plate. Press crescent dough in bottom and up side of pan to form crust, pressing perforations to seal, or use 1 Pillsbury® refrigerated pie crust instead. Spoon vegetable mixture into crust and top with cheeses. Bake 20 to 25 minutes until golden brown. Cut into 4 to 6 wedges to serve.

Info

  • # of ingredients8
  • prep time15 Min
  • total time35 Min
by on Dec. 30, 2013 at 5:08 PM
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Replies (1-1):
kaybear123
by Kayla on Jan. 7, 2014 at 11:06 PM

Yum

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