Loading ...
Loading ...
Loading ...
20
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
1egg
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.
Loading ...
Loading ...
Loading ...