Mushroom-Onion Tartlets

Makes 24 small tartlets. Recipe is from KitchenAid and Family Features Editorial Syndicate.

4 ozs. light cream cheese

3 tbls. butter, divided

¾ cup plus 1 tsp. all-purpose flour

8 ozs. fresh mushrooms, coarsely chopped

½ cup chopped green onions

1 egg

¼ cup dried thyme leaves

½ cup shredded Swiss cheese

1. Place cream cheese and 2 tablespoons butter in bowl of electric mixer. Attach flat beater to mixer. Turn to medium and beat about 1 minute. Stop and scrape bowl. Add ¾ cup flour. Turn to low and mix about 1 minutes or until well blended. Form mixture into ball. Wrap in waxed paper and chill 1 hour. Clean mixer bowl and beater.

2. Divide chilled dough into 24 pieces. Press each piece into miniature muffin cup (lightly greased if desired).

3. Meanwhile, melt remaining 1 tablespoon butter in skillet over medium heat. Add mushrooms and onions. Cook and stir until tender. Remove from heat. Cool.

4. Place egg, remaining 1 teaspoon flour and thyme in mixer bowl. Turn on medium-high and beat about 30 seconds. Stir in cheese and cooled mushroom mixture; spoon into pastry-lined muffin cups.

5. Bake in preheated 375-degree oven for 15 to 20 minutes, or until egg mixture is puffed and golden brown. Serve warm.