Savory Broccoli Tarts
Serves: 24-30 mini tarts
  • 8 ounces frozen broccoli, boiled until tender (I used broccoli cuts)
  • 1 egg
  • ½ teaspoon salt
  • ½ teaspoon dried (ground) mustard
  • 1½ teaspoons dried minced onions
  • 1 teaspoon parsley
  • 24-30 (approximately) boat shaped savory Best Select tarts
  • Best Select panko bread crumbs, for sprinkling (I used Italian flavor)
  1. Preheat oven to 375. Line a baking sheet with parchment paper and set aside.
  2. In a small bowl, mash broccoli until smooth. Add egg, salt, mustard, onions and parsley. Mix until combined.
  3. Fill tarts with broccoli mixture, until slightly overflowing. Sprinkle breadcrumbs over the top and place on prepared baking pan. Repeat with remaining shells and filling. (Any leftover filling can be frozen for later use or baked in a small baking pan or ramekin.)
  4. Bake for 12-15 minutes, until the tops are crispy and golden brown.
Plan Ahead
  1. Tarts can be frozen in an airtight container. Reheat in a single layer, uncovered, until heated through.
Recipe by Overtime Cook at