KITCHENAID 9706634D - Manual (Page 21)

21
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 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" 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 protein, 8 g carb,
6 g fat, 33 mg chol, 83 mg sodium.