Broccoli And Cream Cheese Tart Recipes

CHEESY BROCCOLI PUFFS

Steps:

• To make the sauce, melt the butter in a saucepan and add the flour.
• Stir for a minute over medium heat then slowly whisk in the milk. The sauce needs to be very thick (but still creamy) in consistency so you might not need all the milk.
• When the sauce is smooth, creamy and thick, turn the heat down and cook the sauce out for approximately 7-10 minutes, stirring regularly, until the sauce is velvety smooth and all flouriness has been cooked out.
• When the sauce is cooked, remove from the heat then add the cheese, steamed broccoli, cayenne pepper and seasoning and stir to combine. Cover the surface of the sauce with a piece of plastic wrap to prevent a film from forming then set aside.
• Pre-heat the oven to 180°c.
• Place the pastries in the holes of a shallow muffin tin, pressing down properly.
• Spoon in the broccoli filling then fold over the edges of the pastry.
• Brush with the beaten egg and place in the oven.
• Allow the pastries to bake for 20-25 minutes until they pastry is golden, crisp and cooked through.
• Remove from the oven and allow to rest for 10 minutes before serving.

BROCCOLI AND CREAM CHEESE TART

Steps:

• Preheat oven to 375. Pre-bake pie crust for 10 minutes. Remove from oven.
• Steam broccoli 3 to 4 minutes. Pat dry. Scatter broccoli over cooked pie crust.
• Beat cream cheese until smooth. Beat in half & half, eggs and yolk. Season with salt and pepper. Stir in green onions.
• Pour cheese mixture over broccoli. Sprinkle top with parmesan cheese. Bake until set, 35 minutes or until browned and filling is set.
• Serve warm or at room temperature.

BROCCOLI-CHEDDAR TASSIES

Steps:

• In a small bowl, cream butter and cream cheese until smooth. Gradually beat flour into creamed mixture. Divide dough in half. Shape each into a disk. Cover and refrigerate 1 hour or until firm enough to handle., Preheat oven to 350°. Shape dough into 1-in. balls; place in greased mini-muffin cups. Using floured fingers, press evenly onto bottoms and up sides of cups., Cook broccoli according to package directions; drain. In a large bowl, combine egg, condensed soup, milk and mayonnaise; stir in cheese and cooked broccoli. Spoon about 1 tablespoon filling into each cup. For topping, mix bread crumbs and melted butter; sprinkle over filling., Bake until edges are golden brown, 18-22 minutes. Cool in pans 2 minutes before removing to wire racks. Serve warm. To Make Ahead: Dough can be made 2 days in advance. Freeze option: Freeze cooled pastries on waxed paper-lined baking sheets until firm. Transfer to resealable freezer containers. To use, reheat pastries on ungreased baking sheets in a preheated 350° oven 14-16 minutes or until lightly browned and heated through.

CHEESE AND BROCCOLI TART

Steps:

• Preheat oven to 425 degrees. Bake pie shell for 5 minutes, then remove from oven and set aside. Reduce heat to 375 degrees.
• Microwave broccoli in a microwave-safe bowl for about 3 minutes at full power, or until thawed. Drain well in colander.
• Sprinkle 1 cup of swiss chees over pie shell. Top with broccoli and onion.
• In a small bowl, beat eggs until blended. Stir in milk, salt, and pepper, and pour over broccoli. Sprinkle on remaining cheese.
• Bake for 25 minutes, or until tart is golden brown and puffy.
• Let stand for about 10 minutes before serving warm.

CREAMED BROCCOLI WITH PARMESAN

Steps:

• Peel broccoli stems, then coarsely chop stems and florets. Cook broccoli in boiling salted water (1 1/2 teaspoons salt for 4 quarts water) until just tender, 4 to 6 minutes. Drain in a colander and run under cold water to stop cooking.
• Simmer cream, garlic, nutmeg, 1/4 teaspoon salt, and 1/8 teaspoon pepper in a medium saucepan, uncovered, until slightly thickened and reduced to about 2/3 cup, about 5 minutes.
• Add broccoli and simmer, mashing with a potato masher, until coarsely mashed and heated through, about 2 minutes.
• Remove from heat and stir in parmesan and lemon juice.

CREAM CHEESE TARTS (PAULA DEEN)

Steps:

• Preheat oven to 350°F.
• Place a paper cupcake liner in each cup (12 total) of muffin pan.
• Beat cream cheese with electric mixer until fluffy. Add sugar and vanilla, beating well. Add eggs, one at a time, beating well after each.
• Place a vanilla wafer FLAT side down, in each muffin cup. Spoon cream cheese mixture over wafers filling each to about 1/4 inch from top of paper.
• Bake for 20 minutes.
• Allow tarts to cool completely before filling. When you remove the tarts from the oven, they will be puffed up, but as they cool, the center will sink, creating the perfect well to fill with a couple of spoonfuls of your favorite filling.
• Chill thoroughly before serving.