Description
A recipe for Cheesy Vegetable Tarts

Ingredients

• Pastry
  
• 1-1/4 cups Pillsbury® BEST All Purpose Flour
  
• 1/8 teaspoon salt
  
• 1/3 cup Crisco® All-Vegetable Shortening or 1/3 Crisco® Stick
  
• 1/3 cup finely shredded cheddar cheese
  
• 1 egg
  
• 1 to 2 tablespoons cold water
  
• Filling
  
• 1 16-ounce bag frozen vegetable blend (like cauliflower, broccoli and carrots )
  
• Sauce
  
• 2 tablespoons Crisco All-Vegetable Shortening or 2 tablespoons Crisco Stick
  
• 2 tablespoons Pillsbury BEST All Purpose Flour
  
• 1 cup milk
  
• 1/4 teaspoon salt
  
• Dash white pepper
  
• 2 tablespoons whipping cream
  
• 2/3 cup finely shredded cheddar cheese

Preparation
For pastry, preheat oven to 425°F. Combine flour and salt in a bowl. Cut in shortening with a pastry blender or 2 knives until mixture resembles cornmeal. Stir in cheese, egg and enough water to form dough. Roll out pastry to 1/8-inch thickness on a lightly floured surface. Using the lid from a 3-pound Crisco can as a pattern, cut 8 circles (about 5-1/4 inches each). Place pastry circles over backs of inverted 2-3/4-inch muffin-pan cups or small custard cups. Pierce dough with a fork. Bake 15 minutes or until golden brown. Cool on a rack 2 to 3 minutes, then carefully remove shells from muffin pans.

For filling, prepare vegetables according to package directions. Reserve 8 vegetable pieces for garnish. Chop remaining vegetables to 1/2-inch pieces. Keep all vegetables warm while preparing sauce.

For sauce, melt shortening in saucepan. Add flour and cook 2 minutes. Add milk slowly and cook until mixture boils and thickens, stirring constantly. Remove sauce from heat; stir in salt, pepper, cream and cheddar cheese. Spoon vegetables into baked tart shells. Spoon sauce over vegetables. Garnish with vegetable pieces. Serve hot.

Nutrition
no information available

Serves
Makes 8 servings

Variations
no information available