Broccoli Gratin and Dijon Mustard Tarts

Name: Broccoli Gratin and Dijon Mustard Tarts
Total time: 50 s
Yield: 48
Ingredients: 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

Preparation time
50 min
Difficulty Easy
Number of servings
48

Ingredients

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

Preparation

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.

Components

Stouffer’s Broccoli Au Gratin 4 x 94 ounces Tray

Minor’s Roasted Garlic Flavor Concentrate Gluten Free 1 lb (Pack of 6)