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Cheesy Broccoli-Cauliflower Tarts

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Brooke McLay
Updated Feb 13, 2012
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Toss together these super-quick, super-delish vegetarian tarts for a winning Meatless Monday recipe!

Cheesy Broccoli-Cauliflower Tarts

  • Prep Time 15 min
  • Total 35 min
  • Ingredients 8
  • Servings 4
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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) refrigerated Pillsbury™ Original Crescent Rolls (8 Count)
  • 1 cup shredded Monterey Jack cheese or Cheddar-Monterey Jack cheese blend (4 oz)
  • 1/2 cup shredded Parmesan cheese (2 oz)

Instructions

  • Step 
    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.
  • Step 
    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.
  • Step 
    3
    Place tart pans on cookie sheet. Bake 15 to 20 minutes or until cheese is melted and light golden brown around edges.

Nutrition

No nutrition information available for this recipe

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