KitchenAid 6397dZw608 Instructions And Recipes Manual page 25

pastry crusts
4 oz. light cream
cheese
3 tablespoons butter
or margarine, divided
⁄ cup plus 1 teaspoon
3
4
all-purpose flour
8 oz. fresh mushrooms,
coarsely chopped
⁄ cup chopped green
1
2
onions
filling
1 egg
⁄ teaspoon dried
1
4
thyme leaves
⁄ cup shredded Swiss
1
2
cheese
Mushroom-onion tartlets
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
 minute. Stop and scrape bowl. Add
Speed 2 and mix about  minute, or until well blended.
Form mixture into a ball. Wrap in waxed paper and chill
 hour. Clean mixer bowl and beater.
To make filling, melt remaining  tablespoon butter in
0-inch 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  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 5 to
20 minutes, or until egg mixture is puffed and golden
brown. Serve warm.
Yield: 2 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.
23
⁄ cup flour. Turn to
3
4