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Hot Broccoli Cheese Tartlets


IC cook book by Bev Laumann

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  • 1 1/2 c small broccoli florets, fresh
  • 1 1/2 c flour
  • 1/4 t salt
  • 1/4 c butter softened
  • 3 T olive oil
  • 5 T cold water
  • 1 egg
  • 1 egg white
  • 1 c grated mozzarella cheese
  • 1 T fresh chives chopped
  • 1 mini muffin pan


Preparation time 15mins
Cooking time 25mins


Step 1

Cut up broccoli, discarding stems bigger than half an inch across. Cook florets until soft, then drain and set aside. Preheat oven to 400.
In a large bowl, mix salt and flour. Cut in butter and olive oil with a pastry blender until like coarse crumbs. Add water and stir until dough forms a ball. roll out on a floured surface to 1/8 in thick. Cut circles with a 2 1/2 in cutter and press into muffin pans.
Beat egg and egg white until frothy and light, about a minute, then stir in grated cheese and chives.
Place a small floret in each pastry cup. Top each with a t of the cheese mixture. Bake at 400 for 10 min or until golden brown.


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