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Cheesy Broccoli-Cauliflower Tarts

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  • Prep 15 min
  • Total 35 min
  • Ingredients 8
  • Servings 4
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Toss together these super-quick, super-delish vegetarian tarts for a winning Meatless Monday recipe!
By Brooke McLay
Updated Feb 13, 2012
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  • 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) refrigerated Pillsbury™ Original Crescent Rolls (8 Count)
  • 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.

Tips from the Pillsbury Kitchens

  • tip 1
    Don’t have Parmesan? Toss in Cheddar cheese instead for a mild, kid-friendly flavor.
  • tip 2
    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

No nutrition information available for this recipe
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