Mushroom-Onion Tartlets

Why make one large quiche when you can make twelve adorable, individual servings in the form of tarts? These mushroom-onion tartlets make great hors d’oeuvres for a cocktail party. You can even serve them as an entree and give each guest two or three tarts. And you’ll never buy store-bought tart shells again after you try this easy-to-make homemade pastry: a surefire way to impress your guests–and yourself!

Yield: 12 tartlets

115 g (4 oz.) light cream cheese
45 mL (3 tbsp) butter or margarine, divided
175 mL (3/4 cup) plus 5 mL (1 tsp) all-purpose flour
225 g (8 oz.) mushrooms, coarsely chopped
120 mL (1/2 cup) green onions, chopped
1 egg
5 mL (1 tsp) dried thyme leaves
120 mL (1/2 cup) Swiss cheese, shredded

To make pastry crusts, place cream cheese and 30 mL (2 tbsp) butter or margarine in stand mixer bowl. Attach bowl and flat beater to mixer. Turn to Speed 4 and beat about 1 minute. Stop and scrape bowl. Add 175 mL (3/4 cup) 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 butter or margarine in 25 cm (10 in.) skillet over medium heat. Add mushrooms and onions. Cook until tender, stirring occasionally. Remove from heat. Cool slightly.

Divide chilled dough into 12 pieces. Press each piece into greased muffin cup.

Place egg, remaining flour and thyme into mixer bowl. Attach bowl and flat beater to mixer. Turn to Speed 6 and beat about 30 seconds. Stir in Swiss cheese and mushroom mixture. Spoon filling into pastry-lined muffin cups. Bake at 190 C (375 F) for approximately 20 minutes, or until filling is puffed and golden brown.

Shown here: KitchenAid® Architect Series® stand mixer in Cocoa Silver.


Image(s): James Pattyn

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