Appetizers · ALWAYS FREE
Broccoli & cheddar mini tartlets
Small butter shortcrust shells hold finely chopped broccoli and a cheddar egg custard.
Ingredients
Volumes are approximate. For baking, use a scale; Metric keeps the specified gram weights.
Let’s make it
- Rub cold butter into flour and 1 g salt until coarse crumbs form. Add measured water and bring together without kneading. Flatten, cover and chill 30 minutes.
- Steam broccoli for 4-5 minutes until just tender. Spread on a plate to release steam and cool 10 minutes; retain all edible broccoli.
- Heat oven to 375°F / 190°C. Brush twelve standard muffin cups with measured oil. Divide pastry into twelve equal balls; press each evenly into a cup to form a thin base and sides about 3 cm high. Chill shaped shells 10 minutes.
- Line shells with small parchment squares and ceramic baking weights. Bake 12 minutes, remove paper and weights carefully, then bake 5 minutes more until bases look dry. Weights are equipment, not ingredients.
- Whisk eggs, milk and remaining salt. Divide all broccoli and cheddar among shells, then divide custard evenly without overflowing. Bake 18-23 minutes until filling is set and centers reach 160°F / 71°C.
- Cool in tin 10 minutes, then lift carefully and serve two per portion. Refrigerate within 2 hours, use within 3-4 days and reheat to 165°F / 74°C. Do not taste raw pastry or egg mixture.
Estimated nutrition
Per serving · 1 of 6- Calories
- 333 kcal
- Protein
- 10.7 g
- Total carbohydrate
- 26.5 g
- Total fat
- 20.6 g
- Total sugars
- 1.8 g
Calculated from the listed ingredients and yield. Brands, draining, cooking and portioning can change the result. Not a laboratory analysis.
Calculation notes & sources
ESTIMATED per serving. Brand, crop, preparation, draining, pan residue and substitutions change actual nutrition. Not laboratory analysis. Each ingredient retains its primary food description and state. All listed ingredient masses are counted; cooking moisture changes do not change the stated portion count. No generic nutrient-retention factor is invented. Calories are kcal; protein, total carbohydrate, fat and total sugar are grams. Total carbohydrate includes fiber and is not net carbohydrate. Fiber and sodium are not displayed. Equal portions or explicitly counted items define the stated recipe yield. US/Metric display changes do not change these canonical inputs. Primary-source supplements are retained per ingredient where USDA lacks a field; missing values are never silently changed to zero. One serving is two of twelve equal tartlets; all pastry, custard and equipment oil included. Contains wheat, milk and egg. Vegetarian enzymes required for cheddar; label and handling caveats apply.
View the ingredient calculations · Source 1Why it’s in this collection
- Vegetarian: Complete ingredient review of Broccoli & cheddar mini tartlets: all-purpose flour; cold unsalted butter; cold water; fine salt; raw edible broccoli florets and tender peeled stalk; beaten whole egg without shell; whole milk; cheddar made with vegetarian enzymes; canola oil for muffin tin. No meat, fish, gelatin or animal-rennet cheese is listed; eggs or dairy may be present.
Required label checks: Review the complete listed ingredients and all product labels. Accompaniments and substitutions require a new screen. Processing aids and cross-contact have not been certified.
Supporting reference · Supporting reference
Calculations are estimates from the specified ingredients and portions. Brands, trimming, substitutions, and cooking losses change the result. This is recipe guidance, not individualized nutrition or medical advice.
Times are estimates. Images illustrate the dish; check ingredients and portions for your needs.
Use a food thermometer for meat, fish, and egg dishes. Refrigerate perishable food within 2 hours, or 1 hour above 90°F (32°C). Reheat leftovers to 165°F (74°C). Safe cooking temperatures · USDA leftover guidance
