Side Dishes Snacks

Broccoli Gratin and Dijon Mustard Tarts

  • 0:50 TIME
  • Difficulty
  • 48 portions
  • 57 calories



Plain flour 5.5 cup
Cheese, parmesan, grated 1 cup
Minor's Roasted Garlic Flavor Concentrate Gluten Free 6 x 1 pound 1 tbsp
Mustard, dried, powdered 1 tsp
Dijon mustard 0.25 cup
Spices, pepper, black, cracked 0.5 tsp
Butter, salted 2 cup
Water 0.5 cup
Stouffer's Broccoli Au Gratin 4 x 94 ounces, thawed, mixed 94 oz


  1. Blend the flour, cheese, Roasted Garlic Flavor Concentrate, ground mustard, Dijon mustard and pepper with the butter in a food processor until butter is crumbled.
  2. Remove and knead, adding cold water as required. Chill for 30 minutes.
  3. Roll out the dough. Using a circular cutter, cut the dough and place into 2-inch, nonstick, sprayed cupcake pans.
  4. Fill each tart shell with approximately 1/4 cup cup mixed Broccoli Au Gratin.
  5. Bake in preheated 325°F convection oven for 17-22 minutes or until tops are golden brown.

Chef's Tip: If dough is too stiff, slowly knead in 1 tsp of water at a time.

Nutritional Information

Average nutritional values per portion

Unit Per Serving
Energy 57 kcal
Protein 3 g
Fats, total 3 g
Carbohydrate, total 5 g
Sugars, total 2 g
Fats, saturated 1 g
Fiber, total dietary 1 g
Sodium 237 mg
Calcium 66 mg
Cholesterol 4 mg
Iron 0 mg
Vitamin C 2 mg
Vitamin D 0 IU