December 05, 2018

  • 2 Cali’flour Crusts (Plain or Italian)
  • 2 eggs
  • 1 T sour cream
  • ¾ c milk
  • Pinch of nutmeg
  • Salt and pepper
  • ½ c leeks finely sliced
  • ¼ c Swiss chard minced
  • ¼ c goat cheese
  • ¼ c broccoli florets chopped
  • ½ T fresh rosemary chopped
  • 15 Individual 3” tart pans
Prepare Crusts:
Using a 3” cookie cutter, cut out circles from 2 uncooked, semi-thawed Cali’flour Crusts. Place cut-outs in the base of tart pans. Place on tart pans on a cookie sheet or baking pan.

Prepare Filling:
(note- you will not use all of the mixture for this recipe)
Combine eggs, sour cream, milk, nutmeg, salt and pepper in a bowl. Mix well.

Assemble Tarts:
Preheat oven to 375. Pour filling into tins. In sets of five, top with three different ingredients: rosemary and finely sliced raw leeks, then minced swiss chard and goat cheese, followed by broccoli and leeks. Place in oven and bake til egg is set (about 10-15 min depending on toppings used). Remove from oven and arrange in the shape of a Christmas tree or simply on a serving tray. Enjoy!