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Tuscan Broccoli-Tomato Tarts

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By Pillsbury Kitchens
Updated Aug 2, 2016
Bake-Off® Contest 47, 2014
Jan Whitworth
Roebuck, South Carolina
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Cheesy, veggie bites in pastry cups are a pretty and tasty addition to any appetizer event.

Tuscan Broccoli-Tomato Tarts

  • Prep Time 25 min
  • Total 45 min
  • Ingredients 7
  • Servings 24
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Ingredients

Instructions

  • Step 
    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.
  • Step 
    2
    Meanwhile, microwave broccoli as directed on bag; drain. Cool slightly; finely chop. In small bowl, mix cheese and mayonnaise.
  • Step 
    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.
  • Step 
    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

70 Calories
5g Total Fat
1g Protein
5g Total Carbohydrate
0g Sugars

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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