Cheesy Broccoli-Cauliflower Tarts

Toss together these super-quick, super-delish vegetarian tarts for a winning Meatless Monday recipe!

  • prep time 15 min
  • total time 35 min
  • ingredients 8
  • servings 4

Ingredients

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)
  • 1 Heat 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.
  • 2 Separate 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.
  • 3 Place tart pans on cookie sheet. Bake 15 to 20 minutes or until cheese is melted and light golden brown around edges.
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