If you’re looking for a good appetizer to serve during the holidays, make a batch of these delicate Mushroom-Onion Tartlets and pass them warm from the oven.

The pastry is a cream cheese, butter and flour mixture that’s chilled slightly and pressed into miniature muffin tins forming the pastry.

You only need a small amount of Swiss cheese for the tartlets. Gruyère and Emmentaler are the most popular imported Swiss cheeses. American Swiss varieties are not as strong flavored.

Use any good, creamy cheese you like. The cheese is blended with sautéed mushrooms and green onions and seasoned with thyme.

Corinne Cook is a columnist for The Advocate. Reach her at food@theadvocate.com.