Garden Tartlets
Active Time: 25 minutes
Total Time: 45 minutes
Yield: 12 servings
boncook.com
Ingredients
- Pie dough (homemade or store-bought)
- 8 ounces of cream cheese, softened
- ½ cup sour cream (or plain Greek yogurt)
- 1 Tablespoon FRENCH PANTRY Herb Blend of choice
- 1 Tablespoon French Pantry Roasted Garlic and Chive Herb Blend
- small head of broccoli, chopped into small florets
- 1 large cucumber, thinly sliced
- 1 large carrot, julienned
- 1 bunch green onion, chopped
Instructions
- Preheat oven to 400 degrees.
- Place your Tartlet Tray Tray on your Perforated Baking Sheet and set aside.
- Place Roul’Pat on the counter.
- Roll pie dough out using the Beechwood Rolling Pin until you can just see the lettering of the Roul’Pat through the dough.
- Using Fluted Round Dough Cutters, cut dough to match.
- Place a dough circle into each well of the Tartlet Tray.
- Press the dough down gently using the Shaper and poke holes at the bottom of each tartlet shell gently with a fork.
- Bake for 7-9 minutes or until shells are slightly golden.
- Remove from oven and let cool.
- To make the filling, in a large mixing bowl, mix cream cheese, sour cream, and herb blend.
- Using your Mini Herb Chopper, mince the garlic and add it to the cream cheese mixture.
- Fit Pastry Bag with Large Star or Round Tip.
- Put the mixture in Pastry Bag and set aside.
- Cut broccoli into tiny florets.
- Cut the cucumber into small wedges.
- Julienne the carrot using the Mandolin.
- Thinly slice the green onion.
- Pipe cream cheese mixture into cooled shells and garnish with vegetables.
- Serve immediately.
Bon TIP: Customize these tartlets with your favorite FRENCH PANTRY Herb Blend!
Enjoy cooking from our bon COOK kitchen to yours!
