Cheesy Broccoli-Cauliflower Tarts

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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

tablespoons mayonnaise

Salt and pepper to taste

can (8 oz) Pillsbury™ refrigerated crescent rolls

cup shredded Monterey Jack cheese or Cheddar-Monterey Jack cheese blend (4 oz)

1/2

cup shredded Parmesan cheese (2 oz)

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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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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.

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Nutrition Information

No nutrition information available for this recipe