Mushroom and Onion Tarts
I was never much of a mushroom eater when I was a child growing up. I don't know many children who are. After meeting and marrying my husband I started trying and enjoying many "new" foods. Preparing meals for him was always easy. And, unless asked, he doesn't say what he would like to have for dinner. It's like opening a present every day. He just comes in and see's for the first time what he will be eating just minutes before he eats it. With never a complaint. See, I told he was easy.
And one of his favorite things to eat are mushrooms. However, being new to the mushroom eating thing, I still only like them when they are cooked in something. When I found this tart recipe in my Kitchen Aid mixer cookbook, I thought it sounded great. They were supposed to be pressed into a mini muffin pan and served as appetizers, but I couldn't find my mini muffin pan.
So I decided to make them in small tart pans with removable bottoms. Which in the end made them very easy to remove! How coincidental!
I was in the process of making and photographing other recipes which would end up being our dinner. As well as trying to keep three hungry and bored children busy. It was quite an afternoon!
How I made it through I don't know. But when it was all over I had some very good dishes and a very satisfied husband.
And all it took me was five hours! Should it take that long to make dinner for your family? No, not really. Unless you are taking pictures of every step and wrestling managing three small children and their constant needs!
But that is all part of a mother's daily life, right? And they're sooo worth it. So were these tarts. Make them soon for someone you love.
Mushroom and Onion Tarts
4 oz cream cheese
3 Tbls butter, divided
3/4 cup plus 1 tsp all-purpose flour
8 oz fresh mushooms, coarsley chopped
1/2 cup chopped green onions
1 egg
1/4 cup
1/4 tsp dried thyme
1/2 cup shredded swiss cheese
Salt and Pepper
Mix cream cheese and 2 Tbls butter in a mixer bowl. Add 3/4 cup flour and mix for 1 minute. Scrap down the bowl mix for 30 more seconds. Form mixture into a ball, wrap in plastic wrap and chill for 1 hr. Clean mixer bowl and beater to reuse in a little bit.
Meanwhile, melt the remaining 1 Tbls butter in skillet over medium heat. Add mushrooms and onions. Cook and stir until tender. Remove from heat and cool slightly.
Divide chilled dough into 4 pieces for individual servings or 24 pieces for appetizers. Press into tart pan or mini muffin cups.
Place egg, cream, remaining 1 Tbls flour, and thyme in mixer bowl. Beat 30 seconds to blend. Stir in swiss cheese and cooled mushrooms mixture. Season with salt and pepper. Spoon into pastry-lined cups.
Bake at 375 degrees for 15-20 min (for mini muffin cups, 25-30 min for tart pans) or until egg mixture is puffed and golden brown. Serve warm.