Mushroom-Onion Tartlets

Pastry Crusts

4oz. light cream cheese

3tablespoons butter or margarine, divided

3⁄4 cup plus 1 teaspoon all-purpose flour

8oz. 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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KitchenAid KSM50P, KP50PS manual Mushroom-Onion Tartlets, Pastry Crusts
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