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Baking recipe · from the recipe book

Broccoli Cheddar Tarts with Press-In Crust

Tender broccoli and sweet red pepper set in a savory custard under a golden, bubbly cheddar top, all in a crisp, buttery press-in crust.

Broccoli Cheddar Tarts with Press-In Crust

Ingredients

  • 2⅓ cups300 gAll-purpose flour
  • ⅓ cup40 gYellow cornmeal, whole-grain
  • ¾ cup170 gUnsalted buttermelted and slightly cooled
  • 3 tbsp45 gWatercold
  • 1 tsp6 gSaltdivided
  • 5½ cups florets500 gBroccolicut into small florets
  • 2 medium240 gRed bell pepperdiced
  • 1½ medium150 gYellow onionfinely chopped
  • 1 tbsp15 gOlive oil
  • 3 cloves9 gGarlicminced
  • 6 large300 gEggs
  • 1½ cups (350 ml)360 gWhole milk
  • 1 tbsp15 gYellow mustard
  • ½ tsp1 gBlack pepper
  • 1 tsp1 gDried thyme
  • 1¾ cups shredded200 gCheddar cheeseshredded

Steps

  1. Heat the oven to 375°F (190°C) and set out two 9-inch tart or pie pans.
  2. Make the crust: in a bowl, stir together the flour, cornmeal and 2 g (one third) of the salt. Pour in the melted butter and the cold water and stir until it forms a crumbly, moist dough.
  3. Divide the dough in half. Press each half evenly over the bottom and up the sides of a pan. Prick the bottoms with a fork and chill 10 minutes.
  4. Bake the crusts for 15 to 18 minutes, until set and lightly golden at the edges. Leave the oven on.
  5. While the crusts bake, warm the olive oil in a large skillet over medium heat. Add the onion and red bell pepper and cook 5 minutes until soft. Add the broccoli and garlic and cook 4 to 5 minutes until the broccoli is bright green and just tender. Let cool slightly.
  6. Make the custard: whisk the eggs, milk, mustard, black pepper, thyme and the remaining 4 g (two thirds) of the salt in a bowl.
  7. Divide the broccoli mixture between the baked crusts, half in each. Pour half of the custard into each tart.
  8. Scatter the cheddar over the tarts, half on each.
  9. Bake 30 to 35 minutes, until the centers are just set and reach 160°F (71°C) and the cheddar is golden and bubbling.
  10. Cool the tarts on a rack for at least 20 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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