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Baking recipe · from the recipe book

Broccoli Cheddar Tarts with Flaky Crust

Tender roasted broccoli and sweet carrot in a savory mustard custard under a bubbly sharp cheddar top, all in a buttery, shattering crust.

Broccoli Cheddar Tarts with Flaky Crust

Ingredients

  • 3 cups375 gAll-purpose flour
  • 1 cup250 gUnsalted buttercold, cut into cubes
  • 1¼ tsp8 gSalt
  • ½ cup110 gWaterice-cold
  • 6⅔ cups florets600 gBroccolicut into small florets, stems peeled and diced
  • 3 medium180 gCarrotscoarsely grated
  • 4 medium60 gGreen onionsthinly sliced
  • 1½ tbsp20 gOlive oil
  • 6 large300 gEggs
  • 1½ cups (350 ml)360 gWhole milk
  • 1½ tbsp20 gYellow mustard
  • 1 tsp3 gGarlic powder
  • ¼ tsp0.5 gGround nutmeg
  • ¾ tsp2 gBlack pepper
  • 1¾ cups shredded200 gCheddar cheeseshredded

Steps

  1. Make the crust: whisk the flour with 6 g of the salt (the remaining 2 g goes in the custard). Cut in the butter until the pieces are pea-sized.
  2. Drizzle in the ice-cold water, tossing with a fork, until the dough just holds together. Divide in half, press into two disks, wrap and chill 1 hour.
  3. Meanwhile, preheat the oven to 425°F (220°C). Toss the broccoli with the olive oil on a sheet pan and roast 15 minutes until browned at the edges; let cool. Lower the oven to 400°F (200°C).
  4. Roll each dough disk into a 12-inch round and fit into two 9-inch tart or pie pans; trim and chill 15 minutes. Prick the bottoms, line with parchment and pie weights, and blind-bake 15 minutes; remove the weights and bake 5 minutes more until lightly golden. Lower the oven to 375°F (190°C).
  5. Make the custard: whisk the eggs, milk, mustard, garlic powder, nutmeg, black pepper and the remaining 2 g of salt.
  6. Into each crust, scatter half of the roasted broccoli, half of the carrot and half of the green onion, then half of the cheddar.
  7. Pour half of the custard into each crust, then top each with half of the remaining cheddar.
  8. Bake 30 to 35 minutes, until the centers are just set, the cheddar is golden and the filling reaches 160°F (71°C).
  9. Cool the tarts on a rack at least 30 minutes, then cut each into 6 slices.

Food safety: Don't taste raw dough or batter: raw flour and raw eggs can carry germs.

Contains: Milk, Egg, Gluten.

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Saved in the Every Helping recipe book on October 24, 2026.

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