Side Dishes Snacks

Broccoli Gratin and Dijon Mustard Tarts

  • 0:50 TIME
  • 48 Portions
  • easy

Ingredients

Plain flour

1375 ml / 5.5 cup

Cheese, parmesan, grated

250 ml / 1 cup

Minor's Roasted Garlic Flavour Concentrate

Gluten Free 6 x 1 pound

15 ml / 1 tbsp

Mustard, dried, powdered

5 ml / 1 tsp

Dijon mustard

62 ml / 0.25 cup

Spices, pepper, black, cracked

2.5 ml / 0.5 tsp

Butter, salted

500 ml / 2 cup

Water

125 ml / 0.5 cup

Stouffer's Broccoli Au Gratin 4 x 2.6 kg, thawed,

mixed

2.6 kg / 94 oz

 

Method

  1. Blend the flour, cheese, Roasted Garlic Flavour 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.