KITCHENAID KSMc50 - Manual (Page 25)

23
Mushroom-onion tartlets
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
minute. Stop and scrape bowl. Add 3 ⁄
4
cup flour. Turn to
Speed 2 and mix about minute, or until well blended.
Form mixture into a ball. Wrap in waxed paper and chill
hour. Clean mixer bowl and beater.
To make filling, melt remaining tablespoon butter in
0-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 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 5 to
20 minutes, or until egg mixture is puffed and golden
brown. Serve warm.
Yield: 2 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.