27 March 2012

Broccoli Tarts

These little tarts are quick and easy to make and a great way to use leftover broccoli too. 

1 cup cooked broccoli – a good mix of crown and finely diced stem
125g grated tasty cheese
3 finely sliced spring onions
1 cup light sour cream
3 beaten eggs
100g softened butter
90g cream cheese, softened
1 cup plain flour

Preheat the oven to 200 degrees Celsius. Lightly grease three 12-cup cup cake tins.  Chop the broccoli and set it aside. In a large bowl, mix the next four ingredients – grated cheese, spring onions, sour cream, eggs 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 cup cake tin over; the tarts should easily fall out. These are best served hot. The recipe makes about 30 small broccoli tarts.


  1. They sound simple enough...I may make some of them...Sherrie from Simpleliving :)

  2. Sherrie you'll love them, especially if you have homegrown broccoli. They are so more-ish, make great finger food for parties and pack well in lunchboxes. And they freeze well too, for bout 2 months.

    If you don't have time to make the pastry (and it is worth making) you can use shortcrust sheets and use a scone cutter to cut out rounds for the cases.


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