I was going to tell a long winded story about my reason for making this tart, but I’ll save you from it; everyone has rough days and there is no need to lament. The bottom line of the story was this; always keep puff pastry in your freezer. It’s made by Pepperidge Farm, it’s cheap, and it’s at every single grocery store.
Why should you have this on hand? Because you can put just about anything on top and in thirty minutes you’ll serve a meal that makes people think you’re a ridiculously awesome cook. You can top it with fruit or sweet stuff and make a dessert, or even with cheese and sauce and have a pizza. It’s versatile and delicious.
Anyways, this tart is super easy and not only does it LOOK fancy, but it’s really tasty. If you’re having a Superbowl party where couples will be attending, make this. The girls will love it. The boys will eat it, but they won’t appreciate it. The boys will appreciate the beef and cheese sliders that I’m making this weekend and will post on Monday.
Broccoli and Cheddar Tart
Serves 6 (or 12 as an appetizer)
3 c. frozen broccoli florets, thawed (to thaw just microwave in a glass bowl for about 3 minutes)
1 sheet store bought frozen puff pastry, thawed
3 oz. low-fat cream cheese, softened
2 tbsp. light mayo
2 c. grated cheddar cheese, divided
1/8 tsp. salt
1/8 tsp. white pepper (or black if you don’t have white)
1/4 tsp. dried thyme
1/4 tsp. garlic powder
1/4 tsp. onion powder
1 egg, lightly beaten
1. Preheat oven to 375 degrees.
2. Mix cream cheese, 1 1/2 c. of the cheddar cheese (so you will have 1/2 c. left over), mayo, salt, pepper, thyme, garlic and onion in a medium bowl.
3. On a lightly floured surface, roll out the puff pastry sheet so that it is roughly 12 by 15 inches. Transfer dough to parchment lined cookie sheet. Prick pastry all over with a fork. To transfer dough once it’s rolled out, roll it up on your rolling pin and then unroll in its new location.
4. Brush egg over the edges of the pastry, and fold up the edges about 1 inch.
5. Brush egg over entire pastry.
6. Place cream cheese mixture evenly over the surface of the tart.
7. Top with broccoli and then remaining 1/2 c. cheese.
8. Bake for 28-30 minutes or until both cheese and crust are golden.
9. Let cool about five minutes and slice.
This is best served warm, but would still be great room temp. This can be assembled up to a day ahead and kept covered with plastic wrap in the fridge. Bake when ready!