| CHEESY VEGETABLE TARTS |
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Makes 8 tartsPastry: 1-1/4 cups all-purpose flour 1/8 teaspoon salt 1/3 cup CRISCO® all-vegetable shortening or 1/3 CRISCO Stick 1/3 cup finely shredded Cheddar cheese 1 egg 1 to 2 tablespoons cold water Filling: 1 bag (16 ounces) frozen vegetable blend (such as cauliflower, broccoli, and carrots ) Sauce: 2 tablespoons CRISCO all-vegetable shortening or 2 tablespoons CRISCO Stick 2 tablespoons all-purpose flour 1 cup milk 1/4 teaspoon salt Dash white pepper 2 tablespoons whipping cream 2/3 cup finely shredded Cheddar cheese For pastry, preheat oven to 425ºF. Combine flour and salt in a bowl. Cut in Crisco with a pastry blender or 2 knives until mixture resembles cornmeal. Stir in cheese, egg, and enough water to form dough. Roll out pastry to 1/8-inch thickness on a lightly floured surface. Using the lid from a 3-pound Crisco can as a pattern, cut 8 circles (about 5-1/4 inches each). Place pastry circles over backs of inverted 2-3/4-inch muffin-pan cups or small custard cups. Pierce with a fork. Bake at 425ºF for 15 minutes or until golden brown. Cool on a rack for 2 to 3 minutes, then carefully remove shells from muffin pans. For filling, prepare vegetables according to package directions. Reserve 8 vegetable pieces for garnish. Chop remaining vegetables to 1/2-inch pieces. Keep all vegetables warm while preparing sauce. For sauce, melt Crisco in a saucepan. Add flour and cook for 2 minutes. Add milk slowly, stirring constantly. Cook until mixture boils and thickens; stir constantly. Remove from heat; stir in salt, pepper, cream, and Cheddar cheese. Spoon vegetables into the baked tart shells. Spoon sauce over vegetables. Garnish with vegetable pieces. Serve hot. |
