Cheesy Broccoli-Cauliflower Tarts

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.

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