Crispy Parmesan and Broccoli Puff Pastry Appetizers on a white platter with tomatoes as a garnish. The Platter is on a rattan placement which has a holiday tea towel with trucks and Christmas trees. There is a plate with rosemary on it and a bowl with grated Parmesan to the side.

Easy Parmesan and Broccoli Tarts

5.0 from 1 vote

I love broccoli and am always looking for different ways to prepare it. One of my favorite things to do is to roast broccoli, add some Parmesan cheese to it and serve it as a side for dinner. I decided to take the idea of crispy broccoli and Parmesan and add them to puff pastry to make an easy tart-style appetizer. By cooking the cheese against the baking sheet, it really crisps up nicely while the pastry gets puffy and flaky. The result is crispy, flaky, and oh so good! You won’t be able to eat just one!

If broccoli isn’t your favorite, you could try this with asparagus. You want to stick with vegetables that don’t let off too much moisture when cooking. This will help the cheese to really be able to crisp up.

When I was originally making these, I thought they would look so cool if I used cookie cutters to make them into shapes. I cut one of the sheets into snowflake shapes using a cookie cutter. I did try to roll the scrap dough out and cut them again, but this dough isn’t ideal for that and there was some wasted dough. I’d rather not waste, so I will likely stick with the rectangle shapes for these tarts in the future.

A seen on instagram here.

For another puff pastry recipe, check out my cranberry braid here.

Crispy Parmesan and Broccoli Upside Down Tarts

Recipe by Sarah
5.0 from 1 vote
Course: Appetizers, Snacks, SidesCuisine: AmericanDifficulty: Easy
Servings

9

servings
Prep time

30

minutes
Cooking time

40

minutes
Calories

268

kcal
Total time

1

hour 

10

minutes

Crispy, crunchy broccoli and Parmesan cheese top these puffy and flaky tarts for an appetizer that you will make again and again!

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Ingredients

  • 2 sheets of puff pastry

  • 1 head (small) of broccoli

  • 1 clove garlic

  • 1 tbsp olive oil (for the pan)

  • 1 tsp olive oil (for the broccoli)

  • 1/2 c grated Parmesan

  • 1/3 c shredded Parmesan

  • 1/2 tsp seasoning for broccoli

  • 1 egg beaten for egg wash

Directions

  • Set frozen puff pastry dough on the counter for about 30 mins. You want it to be soft and pliable, but not quite room temperature.
  • Preheat oven to 400 degrees F and set a rack to the middle position.
  • Slice broccoli into thin pieces and then season it in a big bowl with your favorite seasoning and a teaspoon of olive oil.
  • Mince garlic, heat a skillet to medium heat, add a tablespoon of olive oil and then sauté the garlic until golden brown.
  • Add the broccoli and cook for just a few minutes. Once it’s cooked a bit, remove it from the pan and set aside.
  • Cut your puff pastry. I did a mix of rectangles and cookie cutter snowflake shapes. The rectangles are easy because you simply cut the rectangular puff pastry into 9 equal pieces. With the cookie cutters, you end up wasting the dough in between the cut outs, so I liked the rectangles better.
  • Line two rimmed baking sheets with parchment paper or Silpat.
  • Add your parmesan to your baking sheets. Start with the grated Parmesan and put about teaspoon down in 9 spots on each baking sheet, spaced out. Then add a teaspoon of shredded Parmesan to each pile of grated Parmesan.
  • Add 1-2 pieces of the sautéed broccoli to each pile of cheese and then cover each one with a piece of puff pastry, pressing down lightly.
  • Brush the top of each puff pastry with egg wash and then sprinkle on a little more grated Parmesan. 
  • Bake at 400 degrees F for about 20 minutes on the center rack of your oven. I recommend baking each batch separately. Once they are golden brown and puffy, they’re done.

Recipe Video

Notes

  • I used Pepperidge Farms brand puff pastry for this recipe and for my seasoning on the broccoli, I used the Green Goddess seasoning from Trader Joe’s.

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