Mushroom Onion Tartlets

INGREDIENTS

4 ounces light cream cheese

3 tablespoons butter or 3 tablespoons margarine, divided

3⁄4 cup flour, plus

1 teaspoon flour

8 ounces fresh mushrooms, coarsely chopped

1⁄2 cup green onion, chopped

1 egg

1⁄4 teaspoon dried thyme leaves

1⁄2 cup swiss cheese, shredded

DIRECTIONS

Place cream cheese and 2 tablespoons butter in mixer bowl.

Attach bowl and flat beater to mixer.

Turn to Speed 4 and beat about 1 minute.

Stop and scrape bowl.

Add 3/4 cup flour.

Turn to Speed 2 and mix about 1 minute, or until well blended.

Form mixture into ball.

Wrap in waxed paper and chill 1 hour.

Divide chilled dough into 24 pieces.

Press each piece into greased miniature muffin cup.

Meanwhile, melt remaining 1 tablespoon butter in 10" skillet over medium heat.

Add mushrooms and onions.

Cook and stir til tender.

Remove from heat and cool slightly.

Place egg, remaining 1 tablespoon flour and thyme in clean mixer bowl.

Using the flat beater, 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* for 15-20 minutes, or until egg mixture is puffed and golden brown.

Serve warm.

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