Mushroom- Onion Tartlets

Ingredients:

• 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

Directions:

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