Mushroom Onion Tartlets
You need:
4 oz light cream cheese
3 tbsp butter, divided
3/4 cup plus 1 tsp all-purpose flour
8 oz fresh mushrooms, coarsely chopped
1/2 cup chopped green onions
1 egg
1/4 tsp dried thyme leaves
1/2 cup shredded swiss cheese
Cream together the cream cheese and 2 tbsp butter. Add 3/4 cup flour and mix until well blended. Form mixture into a ball. Wrap in wax paper and chill for about an hour. When chilled, divide dough into 24 pieces and press into mini muffin cups (greased if desired.) (I used my Pampered Chef mini muffin pan and pressed the dough with the tart shaper!)
Meanwhile, melt remaining 1 tbsp butter in 10 inch skillet over medium heat. Add mushrooms and onions. Cook and stir until tender. Cool slightly.
Place egg, remaining 1 tbsp of flour and thyme in bowl and mix with mixer for about 30 seconds. Stir in cheese (the recipe calls for swiss but all I had was motzerella and it was still fantastic!) and cooled mushroom mixture. Spoon into pastry lined muffin cups. Bake a t 375 for 15 to 20 minutes or until egg mixture is puffed and golden brown.
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