Cauliflower and Broccoli Tartlettes

Oh my it is Friday, it is FALL and there is nothing I lo-o-o-ove more this time of the year than a savory cheesy baked good. The original recipe came from the blog Sylvia's Simple Life and it is a fabulous tasting delight. 

Sylvia made this recipe as a tart, which I did make and devoured with my gal pal Peggy (or Pegs as I like to call her) while our kids and my hubby ate pizza. The crust of this tart is wonderful as it is seasoned with paprika and thyme which gives it a hearty flavor. Then there are the veggies and cheese...oh yeah, I used lots of 

We girls paired the tart with white wine, sauteed spinach and some crispy sliced apple to round out our evening meal. Everything worked just perfect together!

So today I recreated the same dish only this time I made individual crusts and baked them in a muffin tin. 

Makes 12-14 tartlets


1 1/3 cup of all-purpose flour
1/1/4 tsp paprika
1 tsp dried thyme (I use a little more)
pinch of salt
5 1/2 T butter, softened
3-5 T cold water

1 /12 cups of cauliflower florets
1 cup of broccoli 
1 onion cut in wedges or as I happen to have on hand, 2 leeks sliced using only the white and light green parts
2 T butter
2 T flour
1/3 cup vegetable stock
1/2 c milk
3/4 c. grater cheese ( I used Asaigio cheese)
Paprika to garnish

In large bowl mix together the first four dry ingredients. Then using a pastry blender or forks, cut into the dry ingredients with the butter. Once blended add the water and then form dough into a ball. Place the ball in it bowl in the frig for about 30 minutes.

In the meantime place all of your veggies in a pot of salted water and bring to a boil, then let simmer for about 10 minutes. Strain and set aside.

To make the crusts, remove the dough from the frig and roll out onto a floured surface with a rolling pin. Once the dough is flat use a glass or round cookie cutter and cut out your circles. It's OK if the shape is a little smaller that the tin's muffin cups because you can just roll out each circle to extend it's size. Place each circle of dough into a muffin cup sprayed with cooking spray. Do this by gently pushing the circle down into the cup and press it up against its sides. Pierce the dough with a fork and bake for about 15 minutes in an oven set at 375 degrees F.

In another smaller pot melt the 2 T of butter and then add your flour to make a roux. Add the vegetable stock and milk and stir until thickened, then add 1/2 cup of cheese.

Once the crusts are baked, add the cooked vegetables to each crust and then spoon the cheese mixture on top. Sprinkle with remaining cheeses and bake until the top is bubbly and golden brown, about 13-15 minutes. 

Garnish with paprika if desired and enjoy!

While you are noshing on your freshly baked tartlets and enjoying it with a glass of your favorite wine, take a hop on over to Sylvia's Simple Life. Sylvia's blog is filled with beautiful images, wonderful recipes and stories. I promise you will not be disappointed!

Wishing you all a wonderful weekend!
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  1. Those LOOK and SOUND LIKE they are delicious, Barbara! I am saving this recipe for when I get back to enjoying some foods off the Whole 30 program. xo Diana

  2. Barbara,
    This divinely delicious appealing recipe looks perfect for cooling Autumnal Days, dear friend!!!
    I adore individual portion recipes!!!
    Thanks for sharing and always inspiring!!!

  3. Barbara, individual tartlets are such a great idea! I am inspired! Thank you for your lovely words about my blog; they mean a lot to me!

  4. Delicious! I bet they are crispy outside and the interior just melts into your mouth.


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