Broccoli Gratin and Dijon Mustard Tarts
Ingredients
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Plain flour -- 5.5 cup
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Cheese, parmesan, grated -- 1 cup
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Minor's Roasted Garlic Flavor Concentrate Gluten Free 6 x 1 pound -- 1 tbsp
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Mustard, dried, powdered -- 1 tsp
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Dijon mustard -- 0.25 cup
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Spices, pepper, black, cracked -- 0.5 tsp
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Butter, salted -- 2 cup
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Water -- 0.5 cup
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Stouffer's Broccoli Au Gratin 4 x 94 ounces, thawed, mixed -- 94 oz
Preparation
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1Blend the flour, cheese, Roasted Garlic Flavor Concentrate, ground mustard, Dijon mustard and pepper with the butter in a food processor until butter is crumbled.
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2Remove and knead, adding cold water as required. Chill for 30 minutes.
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3Roll out the dough. Using a circular cutter, cut the dough and place into 2-inch, nonstick, sprayed cupcake pans.
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4Fill each tart shell with approximately 1/4 cup cup mixed Broccoli Au Gratin.
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5Bake 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
