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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. ...MORE+ LESS-

Bake-Off® Contest 47, 2014
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

Hide Images
  • 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 Information

Nutrition Facts

Serving Size: 1 Serving
Calories
70
Calories from Fat
45
% Daily Value
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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