Mushroom-Onion Tartlets, Pastry Crusts, Egg

Mushroom-Onion Tartlets

Pastry Crusts

4oz. (120 g) light cream cheese

3tablespoons (45 mL) butter or margarine, divided

3⁄4 cup plus 1 teaspoon

(180 mL) all-purpose flour

8oz. (250 mL) fresh mushrooms, coarsely chopped

1⁄2 cup (125 mL) chopped green onions

Filling

1 egg

1⁄4 teaspoon (1 mL) dried thyme leaves

1⁄2 cup (125 mL) shredded Swiss cheese

To make Pastry Crusts, place cream cheese and 2 tablespoons (30 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 tablespoon

(15 mL) butter in 10-inch (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 teaspoon (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 pro, 8 g carb, 6 g fat, 33 mg chol, 83 mg sod.

4KSMC50S specifications

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KitchenAid 4KSMC50S manual Mushroom-Onion Tartlets, Pastry Crusts, Filling, Egg

Models: 4KSMC50S