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18
Mushroom-Onion Tartlets
Pastry Crusts
4 oz (120 g) light
cream cheese
3 tbs (45 mL) butter
or margarine,
divided
3
⁄4 cup plus 1 tsp
(180 mL) all-
purpose flour
8 oz (250 mL) fresh
mushrooms,
coarsely chopped
1
⁄2 cup (125 mL)
chopped green
onions
Filling
1egg
1
⁄4 tsp (1 mL) dried
thyme leaves
1
⁄2 cup (125 mL)
shredded Swiss
cheese
To make Pastry Crusts, place cream cheese and
2 tbs (25 mL) 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 (175 mL) 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 tbs (5 mL)
butter in 10" (25 cm) 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 tsp (5 mL)
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 (190°C) 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 protein, 8 g carb,
6 g fat, 33 mg chol, 83 mg sodium.