Broccoli Gratin and Dijon Mustard Tarts


  1. Blend the flour, cheese, Roasted Garlic Flavor Concentrate, ground mustard, Dijon mustard and pepper with the butter in a food processor until butter is crumbled.
  2. Remove and knead, adding cold water as required. Chill for 30 minutes.
  3. Roll out the dough. Using a circular cutter, cut the dough and place into 2-inch, nonstick, sprayed cupcake pans.
  4. Fill each tart shell with approximately 1/4 cup mixed Broccoli Au Gratin.
  5. Bake in preheated 325°F convection oven for 17-22 minutes or until tops are golden brown.


  • 1 1/2 cups flour
  • 1 cup cheese, Parmesan , grated
  • 1 tbsp Minor's® Roasted Garlic Flavor Concentrate Gluten Free 6 x 1 pound
  • 1 tsp mustard, dried, powdered
  • 1/4 cup mustard, dijon
  • 1/2 tsp pepper, black, cracked
  • 2 cups butter, salted
  • 1/2 cup water
  • 94 oz. Stouffer's® Broccoli Au Gratin