KITCHENAID ACCOLADE 400 - Manuel (Page 20)

18
Mushroom-Onion Tartlets
Pastry Crusts
4 oz. (115 g) light
cream cheese
3 tablespoons (45 ml)
butter or margarine,
divided
3 ⁄
4
cup plus 1 teaspoon
(180 ml) all-purpose
flour
8 oz. (225 g) fresh
mushrooms, coarsely
chopped
1 ⁄
2
cup (120 ml)
chopped green
onions
Filling
1 egg
1 ⁄
4
teaspoon (1 ml) dried
thyme leaves
1 ⁄
2
cup (120 ml)
shredded Swiss
cheese
To make Pastry Crusts, place cream cheese and
2 tablespoons (30 ml) 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 (175 ml) 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
(15 ml) butter in 10-inch (25-cm) 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 (5 ml)
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 (191°C) 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.