Broccoli Tarts
Ingredients:
1 cup cooked broccoli – crowns may be the easiest
1/4 pound shredded Swiss cheese
3 minced green onions
1 cup light cream
3 beaten eggs
1 teaspoon salt
1 stick of softened butter
3 ounces of soft, non-flavored, cream cheese
1 cup all-purpose flour
Preheat the oven to 400 degrees Fahrenheit. Lightly crease a muffin top in and set it aside.
This recipe starts with previously cooked broccoli. Steaming the broccoli is the easiest and quickest way to prepare broccoli. Allow the broccoli to cool so you can chop it and set it aside.
In a large bowl, mix the next five ingredients – Swiss cheese, onions, cream, eggs, salt and butter – then stir in the chopped broccoli.
In a separate bowl, cream together the butter and cream cheese. Add the flour, a little at a time, and mix well. Roll the mixture into balls about the size of shelled walnuts. Press these balls into the prepared muffin tins so the cream cheese and flour dough creates the tart shell. Spoon the broccoli mixture into the dough shells.
Bake the broccoli tarts for 20 minutes or until they are golden brown. Remove them from the oven and allow them to cool for about 10 minutes in the muffin tin. After 10 minutes, turn the muffin tin over; the tarts should easily fall out. These are best served hot. The recipe makes about 30 Broccoli Tarts.