Mushroom- Onion Tartlets

Mushroom and Onion Tartlets


  • 4 ounces light cream cheese
  • 3 tablespoons butter, divided
  • 3/4 cup plus 1 teaspoon all-purpose flour
  • 8 ounces fresh mushrooms, coarsely chopped
  • 1/2 cup chopped green onions
  • 1 egg
  • 1/4 cup dried thyme leaves
  • 1/2 cup shredded Swiss cheese


  1. Place cream cheese and 2 tablespoons butter in bowl of electric stand mixer.
  2. Attach flat beater to mixer.
  3. Turn to medium and beat about 1 minute. Stop and scrape bowl.
  4. Add 3/4 cup flour.
  5. Turn to low and mix about 1 minute, or until well blended.
  6. Form mixture into ball.
  7. Wrap in waxed paper and chill 1 hour.
  8. Clean mixer bowl and beater.
  9. Divide chilled dough into 24 pieces.
  10. Press each piece into miniature muffin cup (greased, if desired).
  11. Meanwhile, melt remaining 1 tablespoon butter in 10-inch skillet over medium heat.
  12. Add mushrooms and onions.
  13. Cook and stir until tender. Remove from heat. Cool slightly.
  14. Place egg, remaining 1 teaspoon flour, and thyme in mixer bowl.
  15. Turn to medium-high and beat about 30 seconds.
  16. Stir in cheese and cooled mushroom mixture. Spoon into pastry-lined muffin cups.
  17. Bake at 375 for 15 to 20 minutes, or until egg mixture is puffed and golden brown

Serve warm!

Makes 24 tartlets


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