Mini Broccoli, Cheese and Tomato Tarts

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Difficulty: Easy - for beginners


Wheat Pastry Crust
3/4 cup whole wheat Flour
3/4 cup all-purpose Flour
Large pinch of sea salt
1/4 cup chilled Earth Balance butter (or whatever butter you have on hand)
8-9 TBSP chilled water

Broccoli and Cheese Filling
2 TBSP olive oil
1 medium onion, finely chopped
garlic cloves
3 cups finely chopped broccoli (must be small pieces to fit in tarts)
1 teaspoon dried thyme
1/2 teaspoon dried tarragon
1/2 teaspoon turmeric
1 teaspoon liquid smoke
1/2 cup raw, unsalted cashews or almonds
1 lb. extra-firm tofu
1 teaspoon prepared mustard
1 1/2 cups Jarlsburg Cheese
Cherry or Grape Tomatoes


Wheat Pastry Crust
Add flours and salt into large mixing bowl. Add the butter in small chunks to the flour. Use a pastry knife to cut it into the flour until it resembles coarse crumbs. Add the water in tablespoons until the pastry begins to hold together. Make it into a ball and wrap with plastic wrap and put in fridge for about an hour. Makes approximately 48 mini-tart shells.

Broccoli and Cheese Filling
Pre-heat oven to 350 degrees. After the dough has had a chance to 'chill out' take out of fridge and tear the dough in half. Roll out on a floured surface to about a 1/8". Using a pastry cutter or the top of a glass cut out 2-3/4" circles out of the dough. Spray a 24 count Mini-Muffin pan with cooking spray. Press the circles inside the holes. To make the filling, heat the oil over medium heat. Add the onion and garlic and saute for about 3 minutes. Add the broccoli, thyme, tarragon, turmeric, salt and pepper. Cook for about 10 minutes until the broccoli is soft.

Meanwhile, in a food processor, pulse the nuts into small crumbs. Squeeze out the tofu to try and get some of the water out (don't feel like it's necessary to get all of the water out), the crumble it into the food processor with the mustard and liquid smoke. Process until relatively smooth. When the broccoli mixture is done cooking, add one cup of it is the food processor and pulse a few times to combine.

Transfer tofu mixture to a mixing bowl, add the rest of the broccoli and cheese. Taste for salt. Put about 1 TBSP of mixture into each tart, topped with a slice of a cherry tomato. Bake for 30-40 minutes until tops start to look lightly browned. These tarts are delicious served warm, room temperature, or right out of the refrigerator!


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