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MUSHROOM-ONION TARTLETS
21
Pastry Crusts
4 oz. light cream cheese
3 tablespoons butter or
margarine, divided
3
⁄
4
cup plus 1 teaspoon all-
purpose flour
8 oz. fresh mushrooms,
coarsely chopped
1
⁄
2
cup chopped green
onions
Filling
1 egg
1
⁄
4
teaspoon dried thyme
leaves
1
⁄
2
cup shredded Swiss
cheese
To make Pastry Crusts, place cream cheese and
2 tablespoons butter in mixer bowl. Attach bowl
and flat beater to mixer. Turn to Speed 4 and beat
about 1 minute. Stop and scrape bowl. Add
3
⁄4 cup
flour. Turn to Speed 2 and mix about 1 minute, or
until well blended. Form mixture into a ball. Wrap
in waxed paper and chill 1 hour. Clean mixer bowl
and beater.
To make Filling, melt remaining 1 tablespoon
butter in 10-inch skillet over medium heat. Add
mushrooms and onions. Cook and stir until tender.
Remove from heat. Cool slightly.
Divide chilled dough into 24 pieces. Press each
piece into miniature muffin cup (greased, if
desired).
For Filling, place egg, remaining 1 teaspoon flour,
and thyme in mixer bowl. Attach bowl and flat
beater to mixer. Turn to Speed 6 and beat about
30 seconds. Stir in cheese and cooled mushroom
mixture. Spoon into pastry-lined muffin cups. Bake
at 375°F for 15 to 20 minutes, or until egg mixture
is puffed and golden brown. Serve warm.
Yield: 12 servings (2 tartlets per serving).
Per serving: About 98 cal, 4 g pro, 8 g carb, 6 g fat,
33 mg chol, 83 mg sod.
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