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Cheesy Broccoli-Cauliflower Tarts

(2)
  3 reviews
  • 15 min prep time
  • 35 min total time
  • 8 ingredients
  • 4 servings
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Toss together these super-quick, super-delish vegetarian tarts for a winning Meatless Monday recipe!

Brooke McLay
February 13, 2012

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)

Steps

  • 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.
  • 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.

Expert 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.

Nutrition Information

NUTRITION INFORMATION PER SERVING

Serving Size: 1 Serving
Calories
490.3
% Daily Value
Total Fat
31.4g
48%
Saturated Fat
11.9g
60%
Cholesterol
39.1mg
13%
Sodium
1436.8mg
60%
Total Carbohydrate
35.0g
12%
Dietary Fiber
4.0g
16%
Sugars
9.4g
Protein
20.1g
% Daily Value*:
Vitamin C
196.80%
197%
Calcium
43.90%
44%
Iron
11.40%
11%
Exchanges:
*Percent Daily Values are based on a 2,000 calorie diet.
Comments + Recipe Twists

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