MENU
  • Pinterest
    5
  • Save
    162
  • Print
    37
  • Facebook
    1
  • Email
    4

Cheesy Broccoli-Cauliflower Tarts

  • Prep 15 min
  • Total 35 min
  • Ingredients 8
  • Servings 4

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

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

Hide Images
  • 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

No nutrition information available for this recipe

© 2017 ®/TM General Mills All Rights Reserved

Rate and Comment