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Tuscan Broccoli-Tomato Tarts

Tuscan Broccoli-Tomato Tarts
  • Prep 25 min
  • Total 45 min
  • Ingredients 7
  • Servings 24
Cheesy, veggie bites in pastry cups are a pretty and tasty addition to any appetizer event.
Updated August 2, 2016
Make With
Make With
Pillsbury Pie Crust
Bake-Off® Contest 47, 2014
Bake-Off® Contest 47, 2014
Jan Whitworth
Roebuck, South Carolina

Ingredients

  • 1 Pillsbury™ refrigerated pie crust, softened as directed on box
  • 1 egg white, slightly beaten
  • 1 bag (11 oz) Tuscan seasoned broccoli
  • 1/2 cup shredded sharp Cheddar cheese (2 oz)
  • 1/4 cup mayonnaise
  • 1/4 cup chopped red onion
  • 1/3 cup chopped sun-dried tomatoes in oil, drained on paper towels

Steps

  • 1
    Heat oven to 400°F. Unroll pie crust on work surface. Using 2-inch round cutter, cut 24 rounds from crust, rerolling dough as necessary. Press 1 round in bottom and up side of each of 24 ungreased mini muffin cups; brush lightly with egg white. Bake 8 minutes.
  • 2
    Meanwhile, microwave broccoli as directed on bag; drain. Cool slightly; finely chop. In small bowl, mix cheese and mayonnaise.
  • 3
    Spoon slightly less than 1/2 teaspoon onion and about 1/4 teaspoon tomatoes into each cup. Top with 1 tablespoon broccoli (cups will be full). Spoon about 1 teaspoon mayonnaise mixture on top of each cup.
  • 4
    Bake 16 to 20 minutes or until crust is light golden brown and cheese is melted. Immediately remove from pan to serving plate. Serve warm.

Nutrition Facts

Serving Size: 1 Serving
Calories
70
Calories from Fat
45
Total Fat
5g
8%
Saturated Fat
1 1/2g
8%
Trans Fat
0g
Cholesterol
0mg
0%
Sodium
120mg
5%
Potassium
65mg
2%
Total Carbohydrate
5g
2%
Dietary Fiber
0g
0%
Sugars
0g
Protein
1g
% Daily Value*:
Vitamin A
0%
0%
Vitamin C
6%
6%
Calcium
2%
2%
Iron
0%
0%
Exchanges:
1/2 Starch; 0 Fruit; 0 Other Carbohydrate; 0 Skim Milk; 0 Low-Fat Milk; 0 Milk; 0 Vegetable; 0 Very Lean Meat; 0 Lean Meat; 0 High-Fat Meat; 1 Fat;
Carbohydrate Choice
1/2
*Percent Daily Values are based on a 2,000 calorie diet.
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