Cheesy Vegetable Tarts

This recipe from "Crisco Cooking” looks more complicated than it is.  I’ve made it a couple of times now, and the second time I used my freezer pie dough (for a large 2-crust pie), and freezer cheese sauce to make it a lot more painless.  If you like purchased pie crusts, the idea would still work. Both times, I baked my tart shells ahead of time and let them warm near the oven while I heated the cheese sauce and vegetables. 

This is an attractive way to serve vegetables on the buffet – they’ll get oohs and ahs.  Simply assemble them right before serving.  I was surprised that the shells didn’t get soggy.

I liked their idea of using the top of your 3# shortening can to cut your shells – the crust shrinks a little, so don’t worry if they overlap a little.  Don’t forget to prick the shells before baking so they don’t puff up.  I think any savory filling like chicken a la king would be good.  This idea works well for tart shells filled with sweet fillings too.

I suggest making these with an oven meal like pork chops on rice to cut down on your last minute rush.                     

                          Cheesy Vegetable Tarts

                        Pastry Dough

  1 1/4   Cups  Flour, All-purpose

     1/8   Teaspoon  Salt

     1/3   Cup  Shortening

     1/3   Cup  Cheddar Cheese -- finely shredded

  1          Large  Egg

  1          Tablespoon  Cold Water -- -2 tablespoons

                        Filling

  16        Ounces  Frozen California-blend Vegetables -- broccoli, cauliflower and carrots

                        Sauce

  2          Tablespoons  Shortening or butter

  2          Tablespoons  Flour, All-purpose

  1          Cup  Milk

     1/4   Teaspoon  Salt

              Dash  White Pepper

  2          Tablespoons  Heavy Cream

     1/3   Cup  Cheddar Cheese -- finely shredded

For pastry, preheat oven to 425°.  Combine flour and salt in a bowl.  Cut in Crisco until mixture resembles cornmeal.  Stir in cheese, egg and enough water to form dough.

Roll out pastry to 1/8" thickness on lightly floured surface.  Using the lid from a 3 pound Crisco can as a pattern, cut 8 circles, about 5 1/4" each.  Place pastry circles over backs of inverted 2 3/4" muffin pan cups or small custard cups.  Pierce with a fork.

Bake at 425° for 15 minutes or until golden brown.  Cool on a rack for 2-3 minutes, then carefully remove shells from muffin pans.

For Filling:  Prepare vegetables according to package directions.  Save 8 nice vegetable pieces for garnish.  Chop remaining vegetables to 1/2" pieces and keep warm.

For Sauce:  Melt shortening in a saucepan.  Add flour and cook for 2 minutes.  Add milk slowly, stirring constantly.  Cook until mixture boils and thickens, stirring constantly. 

Remove from heat; stir in salt, pepper, cream and cheddar cheese.

Spoon the well-drained vegetables into the baked tart shells.  Spoon the hot sauce over vegetables.  Garnish with vegetable pieces.  Serve hot.

8 Servings

About 2 ounces vegetables and ¼ cup cheese sauce per shell.

2012 Cost:  $3.07 or 39¢ per serving