Blend the flour, cheese, Roasted Garlic Flavor Concentrate, ground mustard, Dijon mustard and pepper with the butter in a food processor until butter is crumbled.
Remove and knead, adding cold water as required. Chill for 30 minutes.
Roll out the dough. Using a circular cutter, cut the dough and place into 2-inch, nonstick, sprayed cupcake pans.
Fill each tart shell with approximately 1/4 cup mixed Broccoli Au Gratin.
Bake in preheated 325°F convection oven for 17-22 minutes or until tops are golden brown.
